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Home Dishes & Beverages Salads Cucumber Salads

Couscous Salad with Corn and Cherry Tomatoes

Name: Couscous Salad with Corn and Cherry Tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 servings.
Cuisine: Mediterranean
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

25 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

9 servings

Updated: Oct. 31, 2023

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

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

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.
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.

Couscous Salad Tips

Can you use different kinds of couscous?

This recipe uses Moroccan couscous, which give this salad a fluffy, delicate texture. Moroccan couscous also have a short cooking time. You could substitute pearl (otherwise known as Israeli) couscous. These grains are larger, and would give this salad a heartier texture. Just know that if you make the swap, the couscous will take just a bit longer to cook.

What else can you put in couscous salad?

You can add many other ingredients to couscous salad. Stir in some chickpeas, chopped red bell pepper, kalamata olives or fresh herbs like oregano or basil. You could even add buttery grilled shrimp for a yummy main dish.

What do you serve with couscous salad?

Consider serving this summery couscous salad with a grilled main dish like lemon chicken skewers, steak pinwheels or smoked honey-peppercorn salmon. Find other pairing ideas in our collection of grilling recipes.

Can you make couscous salad ahead of time?

Yes! Like other pasta salads, couscous salad can be made ahead of time and will keep fresh in the fridge for 4 to 5 days. If you liked this recipe, check out more of our couscous recipes.

—Julie Schnittka, Taste of Home Senior Editor

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: 1.500 starch, 1 fat.