Corn and Couscous Salad
Sweet fresh corn, grated carrot and lightly toasted almonds combine with couscous in this fabulous salad. It can be made up to 4 hours ahead of time and travels well, so it’s ideal for a barbecue or pot-luck dinner.
as a side
Salads & Sides
Quick & Easy
2 cups israeli couscous
4 corn cobs
1 carrot, coarsely grated
1/2 cup sliced almonds, toasted
2 tbsp coriander leaves
3 tbsp neutral oil
2 tbsp lemon juice
1 tsp ground cumin
Cook the couscous according to the instructions on the packet.
Drain and allow to cool.
Boil corn in salted water for 3 minutes until tender.
Slice the kernels off the corn cobs and place in a serving bowl with the couscous, carrot, almonds and coriander leaves / cilantro leaves.
In a small jar shake together the oil, lemon juice and cumin with salt and ground black pepper to taste.
Pour over the salad, toss and serve.