Summer Garden Couscous Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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This salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! Ingredients:
3 medium ears sweet corn, husks removed |
1 cup reduced-sodium chicken broth or vegetable broth |
1 cup uncooked couscous |
1 medium cucumber, halved and sliced |
1-1/2 cups cherry tomatoes, halved |
1/2 cup crumbled feta cheese |
1/4 cup chopped red onion |
3 tablespoons minced fresh parsley |
3 tablespoons olive oil |
3 tablespoons lemon juice |
1 teaspoon dried oregano |
3/4 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
2. In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous.
3. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Yield: 9 servings.
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