Couscous Salad With Fresh Corn Recipe #22512
A wonderful fresh cold pasta salad for summer. Note: You will have about twice as much dressing as you will need for this recipe. Save extra for salad.
by Irmgard
40 min | 25 min prep
SERVES 12
- 4 cups couscous
- 4 cups water
- 3/4 cup vegetable oil
- 6 ears fresh corn, cooked and cut off cob
- 1/2 cup sesame seed, toasted
- 1/2 cup cilantro
- 2 cups spinach, chiffonade
- 3 cups tomatoes, chopped
- 2 cups avocados, cubed and tossed with a little dressing
- salt and pepper
Sesame Dressing
- 1 3/4 cups vegetable oil
- 1 1/2 cups rice wine vinegar
- 1/2 cup sesame oil
- 2 tablespoons garlic
- 1 teaspoon coriander, ground
- 1 teaspoon white pepper, ground
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 1/4 cup soy sauce
- Boil water, pour over couscous, cover and let sit for 10 minutes.
- Fluff couscous, toss with oil and cool.
- (note: couscous can be toasted in a pan with olive oil first if desired).
- Add remaining ingredients and mix well.
- Toss with enough dressing to just coat.
- Adjust seasoning.
- Dressing:Blend all ingredients in food processor or blender.
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5 stars