Cilantro-Lime Corn Couscous
By Eva Alkasov with Love & Grub
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 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.