Couscous And Corn Salad Recipes

CORN AND COUSCOUS SALAD

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.

CORN & TOMATO COUSCOUS SALAD

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 CORN AND BLACK BEAN SALAD

Steps:

• In 2 quart saucepan, bring broth to boil.
• Stir in couscous; cover. Remove from heat and let stand 5 minutes. Fluff with a fork.
• Place couscous in a large bowl.
• Combine olive oil, cilantro, lime juice, garlic, salt and pepper.
• Gently fold into couscous.
• Add remaining ingredients and fold gently. Adjust salt and pepper to taste.
• Refrigerate, covered, for at least one hour, or overnight.

SUMMER GARDEN COUSCOUS SALAD

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.

CILANTRO COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions; let cool to room temperature. , In a large serving bowl, combine the cucumber, tomatoes, cilantro and couscous. In a small bowl, whisk the oil, lemon juice and garlic. Drizzle over salad; toss to coat. Add cheese and toss gently to combine. Chill until serving.

COUSCOUS SALAD WITH CORN AND RED BELL PEPPER

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.

BLACK BEAN AND COUSCOUS SALAD

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.