this recipe. I was really pleased with how my version turned out!
Colorful Couscous Salad Dressed with Lime and Cilantro
2 teaspoons melted vegan butter, such as Earth balance
1 teaspoon lime juice
3/4 teaspoon olive oil
1/4 teaspoon sugar
Pinch of salt
Pinch of ground black pepper
1 cube frozen cilantro
About 1 cup leftover cooked couscous, at room temperature (you can microwave it for about 15 seconds if needed)
10 grape tomatoes, halved
1/3 cup frozen corn, thawed
2 scallions, sliced thinly
1 very small avocado or 1/2 a normally sized avocado
Whisk melted vegan butter, lime juice, olive oil, sugar, cilantro, salt, and pepper with a fork in a small bowl; set aside.
Mix couscous, tomatoes, corn, and scallions. Cube avocado and set atop the couscous mixture. Immediately top with the dressing and mix gently.