Cilantro-Lime Corn Couscous


Recipe by Eva Alkasov from Love & Grub

Serves 5

1 can (15 oz.) Libby's® Whole Kernel Sweet Corn (drained, liquid set aside for use in recipe)
1 tbsp olive oil
1⁄2 shallot (finely chopped)
2 garlic cloves (minced or pressed)
1 tbsp dry white wine
1 c low sodium vegetable broth or stock
1⁄8 tsp salt
1 tsp ground black pepper
1 c baby spinach
1 c couscous
1 c cherry tomatoes (sliced in half)
juice of 1/2 lime
1 c extra virgin olive oil
1 c finely chopped fresh cilantro

Heat olive oil on medium heat in sauce pan. Sauté shallot for about 1 minute until translucent. Add garlic and cook until fragrant.

Add white wine, deglaze bottom of pan and add vegetable broth, ¼ cup of Libby's® Whole Kernel Sweet Corn and juice from corn. Stir in salt and pepper. When broth has boiled, add remaining corn.

Finish by adding couscous, spinach and remove from heat. Stir and let sit covered for 5 minutes.

Serve and toss with the dressing ingredients, and add in cherry tomatoes.