COUSCOUS:
- 1 box (8.8 oz.) Osem Israeli Pearl Couscous
- 1 cup zucchini, chopped
- 1 cup corn
- 1 cup kidney beans, drained
- 1/2 cup carrots, shredded
- 1/2 cup red bell pepper, diced small
- 1/2 cup red onion, finely chopped
DRESSING:
- 1/2 cup vegetable oil
- 1/2 cup Apple Cider Vinegar
- 2 TBS Asian Gourmet Chili and Garlic Sauce
- 1 TBS lemon juice, fresh squeezed
- 1 TBS lime juice, fresh squeezed
- 1 tsp. honey
- 1/2 tsp. cilantro, finely chopped
- 1/4 tsp. kosher salt
For the couscous:
Boil couscous in 3 cups of water for 10 minutes. Drain and run under cold water to chill. Add the remaining ingredients and toss until well combined. Set aside.
For the dressing:
In a separate bowl, mix all ingredients until well combined. Then pour over couscous mixture and gently toss until well combined. Refrigerate until ready to serve.
