CORN AND COUSCOUS SALAD
This recipe is from the " Martha Stewart's Dinner at Home" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 tablespoons oil; whisk until emulsified. Set aside.
- Place couscous in a large bowl. Bring 1 cup water to a boil; pour over couscous; stir to combine. Cover with a plate; let steam until water is absorbed, about 5 minutes. Fluff with a fork; set aside.
- Heat remaining tablespoon oil in a large skillet over medium heat. Add onion, and cook, stirring, until softened, about 4 minutes. Stir in garlic and chile; cook, stirring, until softened, about 2 minutes. Add corn, and cook until bright yellow and just tender, about 2 minutes. Stir corn mixture into couscous. Add curry vinaigrette and cilantro; toss to combine. Serve warm or at room temperature.
BLACK BEAN AND COUSCOUS SALAD
This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.
Provided by Anonymous
Categories Salad 100+ Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
- In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
- Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g
SUMMER GARDEN COUSCOUS SALAD
This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts :
MOROCCAN COUSCOUS SALAD WITH BABY CORN
Make and share this Moroccan Couscous Salad with Baby Corn recipe from Food.com.
Provided by Dancer
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Boil couscous in six cups of water; cover, remove from heat, and let stand for 20 to 30 minutes; chill uncovered.
- For vinaigrette, place all items, except oil and baby corn, in food processor and drizzle in oil while blending.
- Or, finely chop ingredients by hand and blend with a wire whisk.
- Mix couscous, baby corn, vinaigrette, and all other ingredients; chill overnight.
- Can be served as a side dish or as a meal.
- Serve with fresh pita bread and lettuce.
Nutrition Facts : Calories 823.1, Fat 38, SaturatedFat 5.4, Sodium 1003.4, Carbohydrate 99.2, Fiber 10.5, Sugar 5.4, Protein 17
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.
Provided by StreetChef
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Cover. Remove pot from heat and let sit for 5 to 7 minutes.
- Fluff with a fork and set aside to cool.
- Cook the corn in boiling water for 3 minutes. Drain and cool.
- In a small bowl, whisk together the vegtable oil, lemon juice, cumin, salt and black pepper to make the dressing.
- Add corn, peppers, red onion and dressing to the couscous.
- Salad may be made up to this point one day ahead and refrigerated.
- Add the tomatoes and cilantro and toss until well combined. Adjust seasoning with salt and pepper.
- If fresh corn is not availabel, use frozen. For a more nutritious dish, use whole wheat Haida couscous.
COUSCOUS SALAD WITH CORN AND RED BELL PEPPER
Categories Salad Onion Pasta Pepper Vegetable Side Quick & Easy High Fiber Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 11
Steps:
- In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.
- While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork.
- In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well.
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- Put the couscous in a bowl and add the boiling water. Stir in 2 teaspoons of salt, cover tightly with plastic wrap and let stand, stirring once, until the grains are plump and tender, about 1 hour.
- Meanwhile, heat the olive oil in a medium skillet. Add the corn, onion, coriander and caraway and cook over moderately low heat, stirring, until the onion is softened, about 8 minutes. Transfer to a large bowl and let cool.
- Add the couscous to the bowl, along with the bell pepper, jalapeños, scallions and mint. In a bowl, whisk together the lime juice, canola oil, vinegar, honey and lime zest. Add to the couscous and toss. Season with salt and pepper and serve.
GRILLED CORN COUSCOUS WITH LEMON & FETA | LAST INGREDIENT
From lastingredient.com
5/5 (2)Total Time 453556 hrs 13 minsServings 6
- Rub the corn with 2 teaspoons olive oil. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs.
- For the couscous, heat 1 tablespoon olive oil in a large saucepan over medium heat. Toast the couscous stirring until it golden, about 5 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer, stirring periodically, until the couscous is tender and most of the water has been absorbed, about 10 minutes. Drain any remaining water.
CORN COUSCOUS WITH BASIL, FETA AND LEMON - OLIVIA'S CUISINE
From oliviascuisine.com
4.5/5 (11)Estimated Reading Time 4 minsServings 6Total Time 5 mins
- Combine the water, salt and butter in a saucepan. Bring to a boil and, when boiling, add the lemon juice.
- In the meantime, heat the olive oil, over medium heat, on a large sauté pan. Add the shallot and garlic and cook for a couple of minutes, until tender and fragrant. Then, add the corn and red pepper flakes and cook for another couple of minutes, until soft.
- Transfer the corn mixture to a large bowl. Fluff the couscous with a fork and add to the corn. Add the feta, lemon zest and basil and toss to combine.
SOUTHWEST COUSCOUS SALAD RECIPE WITH SWEET CORN
From saltysidedish.com
4.5/5 (2)Total Time 30 minsCategory Salad RecipesCalories 83 per serving
- In a large bowl, whisk together olive oil, fully juiced fresh lime, red wine vinegar and cumin to create southwestern dressing.
- Add chopped green onions, chopped red pepper, fresh cilantro, drained corn and drained beans and toss to to mix up ingredients.
- Check couscous and make sure there are no matted chunks. Couscous should be fluffy and separated.
MEXICAN STREET CORN SALAD RECIPE - PLATINGS + PAIRINGS
From platingsandpairings.com
3.9/5 (21)Total Time 25 minsCategory SaladCalories 295 per serving
- Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.
- Meanwhile, prepare the couscous. In a saucepan combine the broth, water, 1/4 cup lime juice and 1 ½ teaspoons salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Remove the lid, fluff the couscous with a fork and let it cool in the pan.
- In a small bowl, whisk together the remaining ¼ cup lime juice, sour cream, mayonnaise, paprika, cumin, black pepper and remaining ½ teaspoon salt. Set aside.
- To the bowl with the corn, add the cooled couscous, bell pepper, onion, cilantro, green onions, and jalapeno. Stir to combine. Drizzle on the dressing, and the cheese and toss gently to combine. Season with additional salt and pepper, if necessary.
CHORIZO & CORN SALAD RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine SpanishCategory SaladsServings 4Total Time 35 mins
- Heat a large frying pan over medium-high heat. Brush corn with 1 tbs oil and cook, turning, for 12 minutes or until tender and charred. Set aside to cool slightly, then using a small knife, cut kernels from cob. Discard cob.
- Meanwhile, heat 1 tbs remaining oil in a saucepan over medium heat. Cook couscous, stirring, for 1 minute or until light golden. Add 2 cups boiling water. Reduce heat to low and simmer, covered, for 10 minutes or until liquid has been absorbed and couscous is tender.
- Heat remaining oil in frying pan over medium-high heat. Cook chorizo, turning, for 5 minutes or until golden and crisp. Using tongs, transfer chorizo to a plate lined with paper towel. Transfer oil from pan to a small heatproof jug. Whisk lime juice into chorizo oil, then season.
- Combine couscous, chorizo, corn, onion, tomato and parsley on a platter. Drizzle with chorizo oil dressing, top with extra parsley leaves and serve.
COUSCOUS MANGO CORN SALAD - IMMACULATE BITES
From africanbites.com
5/5 (2)Total Time 20 minsCategory AppetizerCalories 345 per serving
- Combine garlic, lemon juice, vinegar, olive oil, honey, salt pepper, herbs in a blender or screw top jar and shake or process until well blended.
- If grilling corn ,preheat stovetop grill pan or an outdoor grill. You may lightly spray corn with cooking spray or brush with butter.
- Grill corn, turning occasionally, until charred or brown about 7 - 10 minutes; remove from heat and let it cool. Slice off kernels with a knife and place in a bowl.
PEARL COUSCOUS SALAD WITH CORN AND BACON - MY CASUAL PANTRY
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Ratings 2Category SaladsCuisine AmericanTotal Time 25 mins
- Meanwhile, in a large skillet, cook the bacon until brown and chewy-crisp. Transfer to a paper towel-lined plate. Chop and add to the couscous.
- Drain all but 2 teaspoons of the bacon drippings from the skillet. Add the corn and saute over medium heat until slightly charred. Season to taste with black pepper (2-3 twists of the pepper grinder). Add the corn to the mixing bowl.
SOUTHERN CORN AND TOMATO COUSCOUS SALAD - BAKERS TABLE
From bakerstable.net
4.5/5 (2)Total Time 18 minsCategory SidesCalories 172 per serving
- While couscous is cooking, slice tomatoes and green onions; remove corn kernels from cob and peel and crush garlic.
- Sauté corn, garlic, and green onions in a little bit of olive oil over medium heat just until heated through, about 2-3 minutes. Remove from heat.
CHARRED CORN COUSCOUS SALAD WITH FETA AND BASIL | KELLY NEIL
From kellyneil.com
Cuisine CanadianEstimated Reading Time 5 minsCategory Lunch, Salad, Side Dish
- Grill The Corn - Fill a container large enough to fit the four ears of corn with water and 2 to 3 tablespoons of salt. Submerge the corn in the salt water and place a plate, or something else heavy on top of the floating corn cobs to keep them under the water. Soak for 30 minutes.
- Light grill and pre-heat. Remove corn from water, give a good shake, and place on grill, about 4 to 5 minutes per side, until kernels are cooked and charred, about 15 minutes.
- Cool ears of corn. With a sharp knife, carefully slice the charred corn kernels from the four cobs. Set aside.
- Cook The Couscous - Place dry couscous in a bowl with 1/2 teaspoon salt. Pour over 2 cups of boiling water, stir, and cover. Let sit 5 minutes. Remove cover and fluff couscous with fork.
COUSCOUS WITH CORN AND TOMATOES RECIPE | MYRECIPES
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Servings 6Calories 188 per servingTotal Time 15 mins
- Bring broth to a boil in a medium saucepan. Add couscous; stir well. Cover, remove from heat, and let stand 5 minutes.
- Transfer couscous to a large bowl, and fluff with a fork. Add corn and remaining 7 ingredients; toss well.
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