Corn & Tomato Couscous Salad

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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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

1. 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.
2. Cover. Remove pot from heat and let sit for 5 to 7 minutes.
3. Fluff with a fork and set aside to cool.
4. Cook the corn in boiling water for 3 minutes. Drain and cool.
5. In a small bowl, whisk together the vegtable oil, lemon juice, cumin, salt and black pepper to make the dressing.
6. Add corn, peppers, red onion and dressing to the couscous.
7. Salad may be made up to this point one day ahead and refrigerated.
8. Add the tomatoes and cilantro and toss until well combined. Adjust seasoning with salt and pepper.
9. If fresh corn is not availabel, use frozen. For a more nutritious dish, use whole wheat Haida couscous.