Caribbean Couscous Salad
1 Cup Pearl (Israeli) Couscous
1 1/2 Cup Water
1/4 Teaspoon Salt
2 Avocados, Diced
2 Teaspoons Fresh Lime Juice
1 1/2 Cup Halved Cherry Tomatoes
1 Cup Black Beans, Drained and Washed
3 Scallions, Thinly Sliced
2 Tablespoons Minced Fresh Cilantro
3/4 Cup Corn (Optional)
1/2 Teaspoon French Grey Sea Salt
1/2 Teaspoon Ground Pink Peppercorns
1 Tablespoon Tradewinds Seasoning OR
½ Cup Lemon Vinaigrette
Couscous has finally made its way into the culinary mainstream. Today every chef seems to have his or her favorite recipe for the dish. This is ours. Fresh and flavorful – it is literally brimming with flavor – it makes an impressive addition to any summer meal. You could even add grilled chicken, and make it the star of the show. Whether you serve it as the main course, or on the side, we are confident you will love the flavor of this one!
Place couscous, water, and salt in a saucepan over high heat. Bring mixture to a boil, reduce to a simmer, and cook for 10 minutes until all of the water has been absorbed. Fluff with a fork, cover, and set aside to cool.
To prevent them from turning brown, toss freshly diced avocados together with lime juice. Refrigerate until ready to use. Combine tomatoes, beans, scallions, cilantro, corn (if using), and seasoning blend in a large mixing bowl. Add cooled couscous to the mixture. Drizzle ¼ cup vinaigrette along the side of the bowl, and using tongs, lightly toss ingredients together. Taste the tossed salad. If it needs more vinaigrette, add more, a tablespoon at a time, until right consistency and taste have been reached. Season with salt and pepper, if desired.
Cover and refrigerate salad until ready to use. Spoon into a serving bowl, top with avocado, and serve.