Corn Couscous Salad Recipes

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CORN AND COUSCOUS SALAD



Corn and Couscous Salad image

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

1 teaspoon curry powder
2 teaspoons grainy mustard
1 tablespoon white-wine or sherry vinegar
Coarse salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
3/4 cup couscous
1 Vidalia or other sweet onion, diced
3 garlic cloves, minced
1 red chile, minced (optional)
3 cups fresh corn kernels (about 4 cobs)
1/4 cup finely chopped fresh cilantro

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



Black Bean and Couscous Salad image

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

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

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



Summer Garden Couscous Salad image

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

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

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



Moroccan Couscous Salad with Baby Corn image

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

3 cups couscous, uncooked
2 teaspoons salt
1/2 cup garbanzo beans, cooked
1 teaspoon black pepper
3/4 cup black beans, cooked
1/4 teaspoon allspice
1 1/2 cups diced tomatoes
1 1/2 teaspoons nutmeg
1 cup chopped green onion
1/2 cup parsley
1 cup red wine
1/2 yellow onion
4 cloves garlic
1 cup olive oil
2 cups baby corn, cut into 1 inch pieces

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



Corn & Tomato Couscous Salad image

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

2 1/4 cups water
1 teaspoon vegetable oil
1 1/2 cups couscous
2 cups corn, from 2 large ears of corn
1/3 cup vegetable oil
1 lemon, juice of
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 -2 tablespoon pickled jalapeno pepper, chopped
1/4-1/3 cup red onion, finely diced
2 cups cherry tomatoes, cut in half
1/2 cup cilantro, finely chopped

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



Couscous Salad with Corn and Red Bell Pepper image

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

2 tablespoons olive oil
3/4 cup fresh corn (cut from about 2 ears)
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 teaspoon ground cumin
11/4 cups water
2/3 cup couscous
2 teaspoons red-wine vinegar
1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped fine
cayenne to taste

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.
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  • 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
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  • Combine the water, salt and butter in a saucepan. Bring to a boil and, when boiling, add the lemon juice.
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SOUTHWEST COUSCOUS SALAD RECIPE WITH SWEET CORN
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  • 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.
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Total Time 35 mins
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Corn And Couscous Salad Recipes 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. Ingredients; 1 cup uncooked couscous: 1 ¼ …
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