Corn & Tomato Couscous Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 1/4 cups water
• 1 teaspoon vegetable oil
• 1 1/2 cups couscous
• 2 cups corn, from 2 large ears of corn
• 1/3 cup vegetable oil
• 1 lemon, juice of
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1 -2 tablespoon pickled jalapeno pepper, chopped
• 1/4-1/3 cup red onion, finely diced
• 2 cups cherry tomatoes, cut in half
• 1/2 cup cilantro, finely chopped

Recipe

• 1 in a large saucepan or dutch oven, bring the water to a boil along with 1 teaspoons of vegetable oil. add the couscous and stir.
• 2 cover. remove pot from heat and let sit for 5 to 7 minutes.
• 3 fluff with a fork and set aside to cool.
• 4 cook the corn in boiling water for 3 minutes. drain and cool.
• 5 in a small bowl, whisk together the vegtable oil, lemon juice, cumin, salt and black pepper to make the dressing.
• 6 add corn, peppers, red onion and dressing to the couscous.
• 7 salad may be made up to this point one day ahead and refrigerated.
• 8 add the tomatoes and cilantro and toss until well combined. adjust seasoning with salt and pepper.
• 9 if fresh corn is not availabel, use frozen. for a more nutritious dish, use whole wheat haida couscous.