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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.

Prep Time

10 mins

Serves

8–10

as a side

Dairy Free

Vegan

Vegetarian

Lunch

Salads & Sides

Quick & Easy

Potluck

$

BBQ

Middle Eastern

Dinner

Ingredients

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

Method

STEP 1

Cook the couscous according to the instructions on the packet.

Drain and allow to cool.

STEP 2

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.

STEP 3

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.

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