Stella Drivas loves to share her family’s Greek recipes on her blog Hungry Happens. This is one of her top three salads of all time, and we found it delicious as well. Couscous, tomatoes, corn, mozzarella balls and avocado make a filling side dish and the vinaigrette is especially flavorful. I would absolutely use fresh corn if available, and if you don’t have white balsamic vinegar go ahead and make it with the dark variety. Not quite as pretty, but just as tasty.
2 cups uncooked pearl couscous
3 cups low sodium chicken broth
salt and pepper to taste
4 cups frozen sweet corn ( fresh if available)
1 Tbs. butter (or olive oil)
12 oz. cherry tomatoes, halved
16 oz. fresh mozzarella balls, halved
2 avocadoes , cubed
White balsamic vinaigrette:
1/3 cup white balsamic vinegar
1/2 cup olive oil
2 Tbs. honey
1 tsp. Dijon mustard
1/2 tsp. Italian blend seasoning
1/4 tsp. garlic powder
salt and pepper to taste
Cook your couscous as per package instructions using the chicken broth instead of the water. Season with salt and pepper to taste and add a drizzle of olive oil to the pot. Once done, transfer to a plate and let it cool.
To a large pan, add the butter or olive oil and then the corn. Saute to get those brown marks on the kernels. Season with salt and pepper to taste.
Whisk together all the ingredients and taste the dressing. Adjust if necessary.
You could use orzo instead of couscous. Serves 8.
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