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

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

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.

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.