Israeli Couscous and Corn Salad
Bright, fresh, and bursting with Mediterranean-inspired flavors, this Israeli Couscous and Corn Salad is a versatile and colorful dish perfect for any occasion. Featuring tender, pearl-like Israeli couscous paired with sweet corn kernels, juicy cherry tomatoes, crisp cucumber, and vibrant red bell pepper, this salad is as nutritious as it is delicious. A zesty dressing made with olive oil, freshly squeezed lemon juice, and garlic adds a tangy punch, while fresh parsley provides a fragrant, herbal finish. Optional crumbled feta cheese delivers a creamy, savory touch, making this dish irresistible. Ready in just 25 minutes, this wholesome recipe is perfect for summer picnics, quick lunches, or as a flavorful side for grilled dishes. It's a true celebration of texture, color, and taste!
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Recipe Information
Ingredients
- 1 cup Israeli (pearl) couscous
- 1.5 cups Water
- 1 cup Sweet corn kernels (fresh, canned, or frozen)
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1 medium Red bell pepper, diced
- 0.25 cup Red onion, finely chopped
- 0.25 cup Fresh parsley, chopped
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 clove Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Feta cheese, crumbled (optional)
Instructions
Bring 1.5 cups of water to a boil in a medium saucepan. Add the Israeli couscous and 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 let it cool to room temperature.
If using fresh corn, bring a pot of water to a boil, add the corn kernels, and cook for 2-3 minutes until tender. Drain and let them cool. If using frozen or canned corn, simply rinse and drain them.
In a large mixing bowl, combine the cooked and cooled couscous, corn, cherry tomatoes, cucumber, bell pepper, red onion, and fresh parsley.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.
Pour the dressing over the couscous mixture and toss thoroughly to combine. Adjust salt and pepper to taste.
If desired, sprinkle crumbled feta cheese over the salad just before serving.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2644 mg | 115% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 30.8 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 882 mg | 68% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2468 mg | 53% | |
*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.
