Ingredients
1 cup dry cous cous (follow package cooking instructions)
1 can black beans (drained and rinsed)
2 cups corn kernels (fresh or frozen)
¾ cup chopped red onion
¾ cup chopped red pepper
¾ cup chopped yellow or orange pepper
5 large cloves of garlic diced
½ lb sugar snap or snow peas (left whole)
2 large tomatos diced
1 whole avocado diced
1-½ cups crumbled feta cheese
2 Tbs Fresh Basil chopped and a few whole leaves for garnish
2 Tbs Fresh Parsley chopped and a bunch for garnish
2 Tbs Balsamic Vinegar
3-5 Tbs Olive Oil
Salt and Pepper to taste
Preparation
Cook Cous Cous according to the package instructions, transfer to a large serving bowl and let cool. Drain black beans and rinse well with water, set aside. In a large sauté pan add 2 Tbs of Olive Oil sauté garlic, onions and peppers for 5 minutes over medium heat. Add the corn and sauté another 5 minutes add the sugar snap peas and cover for 3-4 minutes. Remove from heat and let cool slightly.
Add the onion mixture, black beans, 2 Tbs of Olive Oil and 2 Tbs of Balsamic to the cooled cous cous and season with salt and pepper.
Dice the tomatoes and add along with 1 cup crumbled feta cheese, chopped parsley and basil gently toss, add more Olive Oil and re-season if necessary.
Refrigerate at least 2 hours.
Just before serving add the diced avocado and toss gently. Garnish with the remaining ½ cup of crumbled feta cheese, fresh parsley and basil.
