Summer Garden Couscous Salad Recipe

Name: Summer Garden Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Summer Garden Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Garden Couscous Salad

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