RCI-SP.005.0190.001
Couscous Salad with Baby Corn
Couscous Salad with Baby Corn from the Recidemia collection
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- couscous3 cupsuncooked
- 2 teaspoons
- garbanzo beans1/2 cupcooked
- 1 teaspoon
- black beans3/4 cupcooked
- 1/4 teaspoon
- 1 1/2 cups
- 1 1/2 teaspoons
- 1 cup
- 1/2 cup
- 1 cup
- 1/2 unit
- 4 cloves
- 1 cup
- baby corn2 cupscut into 1 inch pieces
Method
1
Mince the garlic cloves finely and finely dice the yellow onion.
2
Heat the olive oil in a large heavy-bottomed pot over medium heat and sauté the diced onion and minced garlic until fragrant and softened, about 3-4 minutes.
4 minutes
3
Add the couscous to the pot and toast it gently, stirring frequently to coat evenly with the oil, for 2-3 minutes until lightly golden.
3 minutes
4
Pour in the red wine and stir to deglaze the pot, scraping up any browned bits from the bottom.
5
Stir in the salt, black pepper, allspice, and nutmeg, distributing the spices evenly throughout the couscous.
6
Add 6 cups of water to the pot, bring to a boil, then reduce heat to low, cover, and simmer until the couscous is tender and the liquid is absorbed, about 10-12 minutes.
11 minutes
7
Remove the pot from heat and let it stand covered for 5 minutes, then fluff the couscous with a fork.
8
Cut the baby corn into 1-inch pieces and fold them into the warm couscous along with the cooked garbanzo beans and black beans.
9
Add the diced tomatoes, chopped green onions, and parsley to the couscous mixture and toss gently to combine all ingredients.
10
Taste and adjust seasoning as needed with additional salt, pepper, or spices, then transfer to a serving platter and serve at room temperature or chilled.