Couscous Salad With Fresh Corn

(Yield 12- 8 oz portions)

4 cups couscous
4 cups water
3/4 cup vegetable oil
6 ears fresh corn - cooked and cut off cob
1/2 cup white sesame seeds, toasted
1/2 cup cilantro chopped
2 cups spinach, chiffonade
3 cups tomato, chopped
2 cups avocado, cubed and tossed with a little dressing
12 oz. sesame dressing (recipe follows)
Salt and pepper to taste

Sesame Dressing:
1 3/4 cups vegetable oil
1 1/2 cups rice wine vinegar
1/2 cup sesame oil
2 Tbs. garlic minced
1 tsp. coriander, ground
1 tsp. white pepper, ground
1 1/2 tsp. salt
2 Tbs. sugar
1/4 cup soy sauce

Blend all dressing ingredients in food processor or blender.
Yields about 1 quart.

Boil water, pour over couscous, cover and let sit for 10 minutes. Fluff couscous, toss with oil and cool (note: couscous can be toasted in a pan with olive oil first if desired). Add remaining ingredients and mix well. Toss with enough dressing to just coat. Adjust seasoning.

Source of recipe: Mean Chef