Side- Corn, Feta & Couscous Salad with Basil Vinaigrette

By á-2015

Ingredients

• 1 1/2 cups pearl couscous
• 3/4 cup basil leaves
• 1/3 cup EVOO
• 1 tablespoon white wine vinegar
• 1 cup corn kernals (from 2 small ears)
• 1/2 cup finely chopped red onion
• 1 orange habanero chile-stemmed, seeded, ribbed and minced
• 6 ounces feta cheese, cut inot 1/2-inch cubes
• Salt and pepper
• 4 cups baby spinach

Details

Preparation time 20mins
Cooking time 10mins
Adapted from rachaelraymag.com

Preparation

Step 1

Prepare couscous according to package directions. Transfer to a colander and rinse under cold water.
In a blender, puree the basil, EVOO and vinegar until smooth. In a large bowl, toss the couscous with the basil vinaigrette. Toss in the corn, red onion, chile and feta; season with salt and pepper.
Serve couscous salad on a bed of baby spinach.