Summer Garden Couscous Salad Recipe
- 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
- 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.
3/4 cup: 171 calories, 6g fat (1g saturated fat), 3mg cholesterol, 265mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Reviews for Summer Garden Couscous Salad
"This is a wonderful tasting salad. My husband and I both enjoyed it When making again however I would increase the dressing by half as we found it a little dry the next day."
"I'll just add my five stars to the list! This is outstanding and something I will be taking to the next potluck! I made it for dinner, but keep grabbing a spoon and taking a bite! My SIL has a hard time with onions, so I mixed it all up with out the onion, took some out, then added the onion. It's great both ways!"
"There is a reason why everyone gives this recipe 5 stars…it is really, really good."
"This recipe is really really good. Every time I make it everyone LOVES it. I double the garlic and use a little more onion. However, recently I switched over to the Paleo diet and this recipe is amazing with cauliflower instead of couscous. Great recipe everyone will enjoy."
"This is sooooooo good!!! Wonderful flavor, good the next day. Perfect for summertime barbecue!"
"I made this salad using fresh corn, cucumber, and yellow cherries from my garden. My corn was so sweet that I shirked away from boiling it. So, I added the uncooked kernals right from the cobs and am pleased with the outcome. The salad is light and refreshing and works great as a main lunch course or a dinner side dish."
"This was SO good! I rarely alter recipes, but because of the need to use up some things, I made the following changes: I used a full box of "Original Couscous" and cooked it in one can of chicken broth. Mediterranean herb feta cheese crumbles. 1 tbsp dry parsley (I didn't have fresh). And, I had a squeeze bottle of lime juice, so I used that instead of lemon. But, I have to say that the fresh corn kernels, boiled for only a few minutes in a little bit of water, were SO good...added sweetness and crunch. And, I also added two small carrots, fine diced. My changes were not so crazy as to completely change the recipe, so I'm sure the original recipe is delicious. I just did what I had to do, and so glad I did. I will make this again and again!"
"I had tried a couple couscous recipes in the past, but my husband just didn't care for them. This recipe was my last attempt at couscous, and I am SO glad I tried it! I followed the recipe exactly, and we both thought it was absolutely delicious! It's a brieeze to throw together, and we will DEFINITELY enjoy this many times in the future!"
"This was an instant hit at our house!! Adjusted the flavors just a little for our taste. A definite make again! Thank you so much for sharing this!"
"I used carrots and red bell pepper was out of tomatoes and cucumber, also used a flavored oil. Was out of the ordinary!"
"Outstanding. Other than subbing in canned corn for the fresh, I made it as-is and wouldn't change a thing (except for maybe trying it with pearl couscous just for fun). It's great chilled or at room temperature, so it's perfect for summer potlucks.If you like tabbouleh you will like this salad!"
"Absolutely love this. I make it at least a couple times a month and each time I try to make it a littel differnt just to see how far it can go and what all can work. I have used crumbled bacon and cheese and garlic crutons, not only yellow corn but white corn and even some seasoned black beans. Everytime I try something different it seems like this recipe just keeps getting better and better. Defiently have it wrote down in my recipe book for my daughter when she grows up!"
"I have made this recipe multiple times for different groups. It has gotten rave reviews each time. The fresh corn adds a lot to it."
"A real winner! I turned this salad into a main dish by adding a cup of diced cooked chicken. I used frozen corn, although I'm sure the flavor of fresh corn is superior. I also cut the lemon juice from 3 T to 2 T; it is sometimes a bit overpowering. I made up the volume with 1 T of water. The vinaigrette was perfect; even my husband, who generally doesn't like salad dressing of any kind, liked it."
"Wonderful light summer salad - enough for a meal in itself!"
"I added grilled and chopped, cooled pieces of boneless chicken breast and also black olives"
"Please disregard my previous review. I chilled this overnight and it was perfect the next day!"
"I made this using extra virgin olive oil. The flavor was much to strong for a salad. Be sure to use a lighter tasting version"