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Summer Garden Couscous Salad

 Summer Garden Couscous Salad
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! —Priscilla Yee, Concord, California
9 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.

2 of 2

Summer Garden Couscous Salad (continued)

Directions (continued)

  • 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.
Nutritional Facts: 3/4 cup equals 171 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 265 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.