Recipe by StreetChef
Ultimate summer salad when corn is in season, fresh cilantro from the market and tomatoes are at their peak. Serve this salad along with grilled pork tenderloin. You can easily turn it into a main course by adding sliced grilled chicken and serve on a bed of leafy greens. Recipe from Jills Table.
Top Review by Roxygirl in Colorado
I made this to go with crab cakes. This was my time making couscous. I wasn't sure if my kids would eat it, but they did! My husband especially liked the jalapenos. I only added a pinch of cumin, since we had cumin in a few of our other dishes. The dressing does absorb very quickly, so I served it right away.Thanks for expanding our palate. Roxygirl
- 2 1⁄4 cups water
- 1 teaspoon vegetable oil
- 1 1⁄2 cups couscous
- 2 cups corn, from 2 large ears of corn
- 1⁄3 cup vegetable oil
- 1 lemon, juice of
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground black pepper
- 1 -2 tablespoon pickled jalapeno pepper, chopped
- 1⁄4-1⁄3 cup red onion, finely diced
- 2 cups cherry tomatoes, cut in half
- 1⁄2 cup cilantro, finely chopped
Directions See How It's Made
- In a large saucepan or dutch oven, bring the water to a boil along with 1 teaspoons of vegetable oil. Add the couscous and stir.
- Cover. Remove pot from heat and let sit for 5 to 7 minutes.
- Fluff with a fork and set aside to cool.
- Cook the corn in boiling water for 3 minutes. Drain and cool.
- In a small bowl, whisk together the vegtable oil, lemon juice, cumin, salt and black pepper to make the dressing.
- Add corn, peppers, red onion and dressing to the couscous.
- Salad may be made up to this point one day ahead and refrigerated.
- Add the tomatoes and cilantro and toss until well combined. Adjust seasoning with salt and pepper.
- If fresh corn is not availabel, use frozen. For a more nutritious dish, use whole wheat Haida couscous.