Ingredients
1½ cups reduced sodium, low-fat chicken broth1 cup quick-cooking couscous1 cup fresh basil leaves, washed and dried¼ cup extra-virgin olive oil2 tablespoons white balsamic vinegar2 tablespoons water1 tablespoon Dijon-style mustard1 teaspoon sugar½ teaspoon salt¼ teaspoon coarsely ground black pepper2 medium tomatoes (about 4 oz. each), stem ends cut flat1 cup frozen corn kernels, thawed, cooked and drained
Preparation
In a Cuisinart® Anodized Non-Stick 2-quart saucepan bring broth to a boil over medium-high heat. Add couscous and stir. Remove from heat; cover and let rest 5 minutes. Remove from pan and transfer to a serving bowl.Cover and chill in the refrigerator until ready to use. (This step may be done up to 2 days in advance.)In a Cuisinart® food processor fitted with the metal blade, process basil leaves until finely chopped, about 10 seconds. Add olive oil, vinegar, water, mustard, sugar, salt and pepper; process until combined, about 10 - 20 seconds.Leave in work bowl. Insert the French-fry cut disc and process tomatoes using medium pressure.Add work bowl contents and corn to couscous. Toss to coat and refrigerate. Remove from refrigerator 30 minutes before serving. (May be made up to 8 hours in advance.)
