Couscous-Corn Salad

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Couscous-Corn Salad

4 Servings

 

This salad is a delight to make in the summer when

fresh basil and corn are in abundance. Couscous, a

staple in North African dishes, is made of tiny pasta

pellets and is readily available in most supermarkets.

 

 

 

 

1 cup couscous

2 cups fresh (about 4 ears) or frozen corn kernels

1 cup packed basil leaves, finely chopped

1/2 cup diced jarred roasted red peppers

1/2 cup finely diced red onion

2 Tbs. olive oil

3 to 5 Tbs. fresh lemon juice (1 to 2 lemons)

1. In medium saucepan, bring 1 1/2 cups water to boil

over high heat. Add couscous, stir and return to a

boil.

2. Cover pan, remove from heat and let stand 5

minutes.

3. In the meantime, bring another medium saucepan of

water to boil over high heat. Add corn, reduce heat

and simmer until tender, about 3 minutes. Drain well.

4. Fluff couscous with fork and transfer to large

serving bowl. Set aside to cool at room temperature.

Add corn, basil, peppers and onion.

5. In small cup, mix oil and lemon juice. Pour over

couscous mixture and toss to coat. Season to taste

with salt and pepper.

 

PER Serving: 310 CAL; 9 G PROT; 8 G TOTAL FAT (1 SAT.

FAT); 53 G CARB.; 0 MG CHOL; 15 MG SOD.; 5 G FIBER

 

 

 

 

 

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