Couscous Salad with Corn and Cherry Tomatoes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 9 servings.
This couscous 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
Ingredients
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3 medium ears sweet corn, husks removed
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1 cup reduced-sodium chicken broth or vegetable broth
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1 cup uncooked couscous
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1 medium cucumber, halved and sliced
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1-1/2 cups cherry tomatoes, halved
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1/2 cup crumbled feta cheese
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1/4 cup chopped red onion
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3 tablespoons minced fresh parsley
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3 tablespoons olive oil
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3 tablespoons lemon juice
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1 teaspoon dried oregano
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3/4 teaspoon ground cumin
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1/2 teaspoon salt
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1/2 teaspoon pepper
Directions
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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.
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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.
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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.
Nutrition Facts
3/4 cup: 173 calories, 6g fat (1g saturated fat), 3mg cholesterol, 264mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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