Cold Couscous And Roasted Corn Salad

• 2 cups instant quick cooking couscous
• 2 cups really hot water or stock
• 1 cup roasted corn medley (frozen or canned combination of roasted corn, roasted red peppers, roasted poblano peppers and onions, mild corn salsa works well too)
• 1/3 cup toasted almond silvers
• 2 tablespoons chopped parsley
• 4 green onions, chopped
• 1/4 cup black beans, canned (drained and rinsed)
• Dressing:
• 1/4 cup red wine or apple cider vinegar
• 1/4 cup sugar
• 1/2-3/4 cup olive oil, depdening on how tart you like your dressings
• 2 tablespoons chopped basil
• 1 teaspoon minced garlic
• salt and pepper to taste

1. Place the couscous in a container and pour the hot water/stock on top, cover and let sit for 15 monutes. Fluff the couscous and stir in the remaining ingredients(corn medley, almonds, parsley, green onions and black beans).
2. In a 1 cup jar, place all the ingredients for the dressing and shake until combined. Pour over the couscous and toss to combine. Chill and serve.

cooking couscous, really hot water, corn medley, almond silvers, parsley, green onions, black beans, dressing, red wine, sugar, olive oil, basil, garlic, salt

Taken from www.epicurious.com/recipes/member/views/cold-couscous-and-roasted-corn-salad-50007673 (may not work)