MOROCCAN COUSCOUS SALAD WITH BABY CORN

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Moroccan Couscous Salad with Baby Corn image

Make and share this Moroccan Couscous Salad with Baby Corn recipe from Food.com.

Provided by Dancer

Categories     Corn

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

3 cups couscous, uncooked
2 teaspoons salt
1/2 cup garbanzo beans, cooked
1 teaspoon black pepper
3/4 cup black beans, cooked
1/4 teaspoon allspice
1 1/2 cups diced tomatoes
1 1/2 teaspoons nutmeg
1 cup chopped green onion
1/2 cup parsley
1 cup red wine
1/2 yellow onion
4 cloves garlic
1 cup olive oil
2 cups baby corn, cut into 1 inch pieces

Steps:

  • Boil couscous in six cups of water; cover, remove from heat, and let stand for 20 to 30 minutes; chill uncovered.
  • For vinaigrette, place all items, except oil and baby corn, in food processor and drizzle in oil while blending.
  • Or, finely chop ingredients by hand and blend with a wire whisk.
  • Mix couscous, baby corn, vinaigrette, and all other ingredients; chill overnight.
  • Can be served as a side dish or as a meal.
  • Serve with fresh pita bread and lettuce.

Nutrition Facts : Calories 823.1, Fat 38, SaturatedFat 5.4, Sodium 1003.4, Carbohydrate 99.2, Fiber 10.5, Sugar 5.4, Protein 17

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #healthy     #salads     #beans     #pasta     #vegetables     #african     #easy     #refrigerator     #vegetarian     #moroccan     #dietary     #low-cholesterol     #chick-peas-garbanzos     #healthy-2     #low-in-something     #pasta-rice-and-grains     #corn     #equipment

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