Couscous Salad with Baby Corn

Ingredients

 * 3 cups couscous, uncooked
 * 2 teaspoons salt
 * 1/2 cup garbanzo beans, cooked
 * 1 teaspoon black pepper
 * 3/4 cup black beans, cooked
 * 1/4 teaspoon allspice
 * 1 1/2 cups diced tomatoes
 * 1 1/2 teaspoons nutmeg
 * 1 cup chopped green onions
 * 1/2 cup parsley
 * 1 cup red wine
 * 1/2 yellow onion
 * 4 cloves garlic
 * 1 cup olive oil
 * 2 cups baby corn, cut into 1 inch pieces

Directions

 * 1) Boil couscous in six cups of water; cover, remove from heat, and let stand for 20 to 30 minutes; chill uncovered.
 * 2) For vinaigrette, place all items, except oil and baby corn, in food processor and drizzle in oil while blending.
 * Or, finely chop ingredients by hand and blend with a wire whisk.
 * 1) Mix couscous, baby corn, vinaigrette, and all other ingredients; chill overnight.
 * 2) Can be served as a side dish or as a meal.
 * 3) Serve with fresh pita bread and lettuce.