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Community Recipe
from [batesballard22]
Summer Cous Cous Salad

Summer Cous Cous Salad

Taste of Home -- GOOD

  • Yield: 1 serving


  • Side



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


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.

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.

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. Yield: 9 servings.

Nutrition Facts: 3/4 cup equals 171 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 265 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Summer Cous Cous Salad recipe