Couscous Salad

• FOR THE SALAD:
• 2-1/2 cups Cooked Couscous (cooled)
• 1 whole Bell Pepper, Stem And Seeds Removed, Then Diced
• 1 whole Scallion Diced
• 1 can 14 Oz Can, Sweet (low Sodium) Corn Kernels, Drained
• 1/2 cups Hulled, Steamed Edamame
• 1 Tablespoon Sliced Almonds
• 1 teaspoon Salt Or Enough To Flavor
• 1 teaspoon Black Pepper
• FOR THE VINAIGRETTE:
• 1 teaspoon Minced Garlic
• 2 Tablespoons Lemon Juice
• 1 teaspoon Balsamic Vinegar
• 1 Tablespoon Chili Oil
• 1 Tablespoon Olive Oil
• 1 teaspoon Pepper
• 1 teaspoon Salt, Or To Taste

1. For the salad:
2. Mix together the cooked and cooled couscous, bell pepper, scallions, corn, edamame, almonds, salt and pepper. Pour in vinaigrette or dress individual servings.
3. For the vinaigrette:
4. Put all of the dressing ingredients into a jar with a lid. Put the lid on and shake until combined.

salad, couscous, bell pepper, scallion, corn, almonds, salt, black pepper, vinaigrette, garlic, lemon juice, balsamic vinegar, chili oil, olive oil, pepper, salt

Taken from tastykitchen.com/recipes/salads/couscous-salad-4/ (may not work)