1cupcorncanned and drained or fresh when in season
3tablespoonsfresh basilroughly chopped
2avocadoscut into 1 inch cubes
FOR THE LIME VINAIGRETTE:
2teaspoonsgrated lime zest
1½tablespoonsfresh lime juice
1/4teaspoonfresh ground pepper
Start with preparing your ingredients by zesting and juicing your lime, slicing your tomatoes in half, roughly chopping your basil and cilantro, and thinly slicing your scallions diagonally.
Once your ingredients have been prepped, cook your couscous according to the package directions. Once cooked, immediately transfer to your serving bowl and fluff your couscous with a fork. Then add your tomatoes, corn, scallions, cilantro, and basil to the serving bowl. Mix until combined. Once mixed, cut the two avocados into 1 inch squares and add to your serving dish.
Immediately prepare your lime dressing by combining your lime zest and juice in a large mixing bowl with your melted butter, olive oil, sugar, salt, and pepper. Whisk until smooth and drizzle over your salad immediately so the avocado doesn't turn color. Mix until combined, and garnish with a few slices of avocado that have been tossed in lime juice to prevent from browning.