Summer Couscous Salad

1. 1

   Add water into a large pot over high heat. Bring to a boil and then add the ears of corn. Cook until tender, about 10-12 minutes. Remove corn from water and let it drain and cool.

2. 2

   Meanwhile, in a small pan, add the chicken broth, pepper and garlic powder. Bring to a boil and add couscous. Cover and lower heat to low and let it simmer until al dente, about 12 minutes.

3. 3

   While the couscous is cooking you can make the dressing. In a small bowl, squeeze juice out of the lemon and clementines. Add vinegar, oil and mustard into the bowl of juice. Whisk together until evenly combined. Set aside.

4. 4

   Halve the cherry tomatoes, slice avocado into cubes and roughly chop basil. Hold corn upright on a cutting board and carefully run a large knife down the side to remove corn kernels.

5. 5

   Add corn, tomatoes, basil, avocado and dressing into a large bowl with the couscous. Mix until combined. Either serve warm or refrigerate and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.