Updated: Jul 23
1 box Cous Cous (Israeli Cous Cous is best if your store carries it)
1 7 oz. container mozzarella balls (drain out all water before adding)
1 pint cherry tomatoes (cut in half)
1 can corn (I forgot to add)
White wine vinaigrette:
3 tbsp. White wine vinegar
5 tbsp. Olive oil
1 tsp. Dijon Mustard
Salt + Pepper
Cook cous cous per box instructions.
Drain can of corn and cook lightly in pan with olive oil until golden.
Add cous cous, corn, cut up avocado, mozz balls and cherry tomatoes to large bowl.
Chop 4-6 basil leaves and add to bowl.
For vinaigrette: mix all ingredients in separate bowl before adding to cous cous mixture
Refrigerate 1-2 hrs before serving.