Confetti Corn Couscous Salad
Bright, colorful, and bursting with fresh flavors, this Confetti Corn Couscous Salad is a showstopper that’s as delicious as it is beautiful. Made with tender pearl (Israeli) couscous, sweet sautéed corn, and a vibrant mix of bell peppers, cherry tomatoes, cucumber, and red onion, this Mediterranean-inspired dish is a celebration of fresh produce. Tossed with fragrant parsley, tangy feta cheese, and a zesty lemon vinaigrette infused with cumin and garlic, this salad strikes the perfect balance of texture and flavor. Perfect for summer gatherings, picnics, or meal prep, it can be enjoyed chilled or at room temperature. Ready in just 30 minutes, this versatile side dish or light main is sure to become a new favorite for those seeking light, healthy, and colorful salads.
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Recipe Information
Ingredients
- 1 cup pearl (Israeli) couscous
- 1.25 cups water
- 2 tablespoons olive oil
- 1.5 cups fresh sweet corn kernels
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 small English cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, finely chopped
- 0.5 cup parsley, chopped
- 0.5 cup feta cheese, crumbled
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium saucepan, bring the water to a boil. Add the couscous along with 1 tablespoon of olive oil. Reduce the heat to low, cover, and simmer for 8-10 minutes or until the couscous is tender and the water is absorbed. Remove from heat, fluff with a fork, and allow to cool.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fresh sweet corn kernels and sauté for 3-4 minutes until lightly golden and tender. Remove from heat and set aside to cool.
In a large mixing bowl, combine the cooked and cooled couscous, sautéed corn, diced red and yellow bell peppers, diced cucumber, halved cherry tomatoes, and finely chopped red onion.
Add the chopped parsley and crumbled feta cheese to the bowl and toss gently to combine.
In a small bowl, whisk together the lemon juice, red wine vinegar, garlic powder, ground cumin, salt, and black pepper to make the dressing.
Drizzle the dressing over the couscous mixture and toss until everything is evenly coated.
Taste and adjust seasoning if needed. For extra flavor, let the salad sit for 15-20 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature. Enjoy your vibrant and delicious Confetti Corn Couscous Salad!
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 289.9 g | 105% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 46.1 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1025 mg | 79% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3810 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
