Corn Tomato Couscous Salad
Bright, fresh, and bursting with irresistible summer flavors, this Corn Tomato Couscous Salad is a must-try for your next meal or gathering. Featuring tender, golden pearl couscous toasted to perfection, sweet bursts of corn, juicy halved cherry tomatoes, and crisp cucumber, this salad is as vibrant as it is satisfying. Fresh parsley and basil add a fragrant herbal touch, while a tangy lemon-honey dressing ties everything together with a zing. For a creamy twist, optional crumbled feta elevates the dish into a Mediterranean-inspired delight. Ready in just 25 minutes, this easy-to-make salad is perfect as a side, a vegetarian main, or a make-ahead dish for potlucks, picnics, or meal prep. Give your taste buds a flavorful adventure with this colorful couscous salad!
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Recipe Information
Ingredients
- 1 cup pearl couscous
- 1.25 cups water (or vegetable broth)
- 3 tablespoons olive oil
- 1.5 cups sweet corn kernels (fresh, frozen, or canned)
- 1.5 cups cherry tomatoes (halved)
- 1 small cucumber (diced)
- 0.25 cup red onion (finely diced)
- 0.5 cup fresh parsley (chopped)
- 0.25 cup fresh basil (chopped)
- 1 large lemon (zested and juiced)
- 1 teaspoon honey (or maple syrup for vegan)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup optional feta cheese (crumbled)
Instructions
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the pearl couscous and toast for 2-3 minutes, stirring frequently, until lightly golden.
Add 1.25 cups of water (or vegetable broth) to the saucepan. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 8-10 minutes, or until the couscous is tender and the liquid has been absorbed. Remove from heat, fluff with a fork, and set aside to cool.
Meanwhile, if using fresh corn, bring a small pot of water to a boil and cook the corn kernels for 3-4 minutes. If using frozen or canned corn, skip this step and simply thaw or drain as needed.
In a large mixing bowl, combine the cooked and cooled couscous, corn kernels, halved cherry tomatoes, diced cucumber, red onion, chopped parsley, and chopped basil.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the zest and juice of 1 lemon, honey (or maple syrup), salt, and black pepper to create the dressing.
Pour the dressing over the couscous mixture and toss gently to combine, ensuring the salad is evenly coated.
If desired, fold in crumbled feta cheese for extra creaminess.
Taste and adjust seasoning as needed. Serve immediately, or for best flavor, let the salad chill in the refrigerator for 30 minutes before serving.
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2588 mg | 113% | |
| Total Carbohydrate | 244.7 g | 89% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 40.6 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1010 mg | 78% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3396 mg | 72% | |
*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.
