While Linz and I were making our epic blueberry pie, we also needed to create a side dish to go along with the BBQing and other yummy dishes being brought to the party. This was basically made up on the fly and I think it was a big hit. When I got home I re-created it for myself, but added feta cheese and pearl couscous. The orignal recipe is perfect as a side dish, while the other version can work as a main dish.
Working on this recipe has made me realize just how much I like making one main dish when cooking just for myself. I rarely am making a main course with sides. I gravitate towards dishes that feature a grain, veggies and a protein in one. Turns out I like to keep it simple.
The ratio of this dish really doesn’t matter. When we originally made it, we had a lot of tomatoes on hand. The second time around I had a lots of fresh yellow and red bell peppers to feature. Add more of what you like, this is one of those fool-proof, easy-peasy recipes.
Other things to note, if you care about the presentation of the dish, use a white balsamic vinegar. It won’t tinge the other ingredients with a brown color. Either flavor works, it’s just about looks. You can serve this dish right away, but I really think the dish was a hit because we made it ahead of time and let the flavors set for a while in the fridge.
Avocado, Corn, Tomato Side
Corn-raw, cut right off the husk, at least 3
Tomatoes-we used cherry, but any fresh ones could work
Purple Onion- sliced
Sweet Bell Peppers-diced
Salt & Pepper
Avocado. Corn, Tomato, Couscous Salad
Pearl Couscous- I used 1 cup uncooked
Combine all produce. Add couscous if making a main dish. Squeeze lime juice in recipe and mix in balsamic vinegar and a little olive oil. Salt and pepper to taste. Sprinkle with feta.