A quick and easy side dish for summer BBQs!
Originally posted on Elizabeth’s Dutch Oven.
Summer Couscous Salad with Garbanzo beans, Corn, Tomatoes and Avocado
Prep time
Total time
Author: One Green Fork
Ingredients
- 1 cup couscous
- 2 cups grape tomatoes, halved
- 1 cup corn (canned and drained or frozen but thawed)
- 2-3 scallions,thinly sliced
- 2-3 Tbsp Fresh Basil, roughly chopped
- ¼ -1/2 cup fresh ciliantro, roughly chopped
- 2 avocados, cut into 1 inch cubes
- 1 can garbanzo beans, drained and rinsed
- Juice from 3 limes
- 1 Tbsp grated lime zest
- 2 Tbsp Olive oil
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp fresh ground pepper
Instructions
- Cook couscous according to directions on box. Meanwhile prep tomatoes, scallions, basil cilantro, garbanzos, and corn.
- Once couscous is cooked, transfer to bowl and fluff with a fork. Add tomatoes, corn, scallions, cilantro, garbanzo beans, and basil to serving bowl and mix. Then mix in avocados.
- Prepare lime dressing by combining lime zest, lime juice, olive oil, sugar, salt, and pepper. Whisk until smooth. Drizzle over salad and stir until combined. Serve with side of lime wedges in case someone would like more lime.
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