Corn and Couscous Salad
Bright, refreshing, and bursting with flavor, this Corn and Couscous Salad is the ultimate side dish or light meal for any time of year. Featuring fluffy couscous, sweet corn kernels, juicy cherry tomatoes, crisp cucumber, and a pop of freshness from parsley, this salad is a celebration of simple, wholesome ingredients. A zesty dressing made with olive oil, lemon juice, and a hint of cumin ties everything together with a subtle Mediterranean flair. Ready in just 20 minutes, this colorful dish is perfect for meal prep, picnics, or a quick, nutritious dinner. Serve it chilled or at room temperature, and enjoy a vibrant salad that’s as easy to make as it is delicious! Keywords: corn and couscous salad, easy salad recipe, couscous side dish, Mediterranean salad, healthy summer salad.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups boiling water
- 1.5 cups sweet corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.25 cup fresh parsley
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium heatproof bowl, combine the couscous with 1.25 cups of boiling water. Cover the bowl tightly with a lid or plastic wrap and let it sit for 5 minutes to absorb the water.
Fluff the couscous with a fork to break apart any clumps. Set aside to cool to room temperature.
If using frozen corn, thaw it by rinsing it under warm water and patting it dry with a paper towel. If using canned corn, drain and rinse it. For fresh corn, you can quickly blanch it in boiling water for 2 minutes and then cool it under cold water.
Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and roughly chop the fresh parsley.
In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked couscous, corn, cherry tomatoes, cucumber, red onion, and parsley.
Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
Taste and adjust seasoning with more salt or pepper, if desired.
Serve immediately, or refrigerate for 30 minutes to let the flavors meld together before serving.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 30.3 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1837 mg | 39% | |
*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.
