Couscous Salad With Charred Corn
This couscous salad makes a tasty light meal or side dish, great on hot days! I use whole wheat couscous to increase fibre amounts. The recipe is also great with quinoa, rice, or any other favorite grain (cooked to package directions). Serve it with a drizzle of homemade bang bang sauce for an extra kick.
Ingredients
- Corn on the cob
- Couscous
- Olive Oil
- Lemons
- Broccoli
- Orange pepper
- Red Onion
- Feta
- Basil
Recipe FAQ
Think of couscous as a blank canvas ready for any ingredients you like! After mixing, let it rest overnight in the fridge for the flavors to mingle and truly shine.
No. Couscous is made from durum wheat and cooks in about five minutes. Quinoa is the seed of a plant, naturally gluten-free. Quinoa takes longer to cook and contains more protein and fibre than couscous.
Yes! This recipe makes a large batch, however, it freezes beautifully so you can save half for later! If you freeze the salad, omit the chopped basil as it may turn black in the freezer.
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Printable Recipe Card
Couscous Salad With Charred Corn
Special Equipment
- Grill or BBQ
- Tongs
- Measuring cups and spoons or digital kitchen scale
- Liquid measuring cup
- Large bowl
- Plastic wrap or lid from a pot to cover couscous as it "cooks"
- Fork
- Small bowl or jar
- Sharp knife
- Rubber spatula or wooden spoon
Ingredients
- 4 ears corn
- 2 cups couscous, uncooked
- ½ teaspoon salt
- 2 cups boiling water
- ¼ cup olive oil
- 2 lemons, juiced
- ⅛ teaspoon pepper, ground
- 1 cup broccoli florets, chopped
- 1 small orange pepper, seeds removed, chopped
- ¼ cup red onion, diced fine
- ½ cup feta, crumbled
- fresh basil leaves, both whole and chopped
Instructions
Grill The Corn
- Light a grill to pre-heat. Remove the husks, and as many silks as you can from the corn. Place the cobs on the hot grill and cook until about half of the kernels are charred, about 15 minutes. Turn the corn occasionally as it cooks. Remove the corn from the grill and set aside to cool slightly.
Cook The Couscous
- Place the dry couscous in a large bowl with ½ teaspoon salt. Pour 2 cups of boiling water over the couscous, then stir, and cover the bowl. Let the couscous sit for 5 minutes before removing the cover and fluffing it with fork.
Make The Dressing
- Mix the olive oil, lemon juice, and black pepper together in a bowl or jar. Set aside.
Assemble The Couscous Salad
- Use a sharp knife to carefully slice the charred corn kernels from the cobs into the bowl of couscous. Add all of the remaining ingredients to the bowl. Pour the lemon dressing over the top and stir well to mix everything together. Serve immediately, or cover and place in the fridge to serve later (if serving later, omit the basil and add when ready to serve).
Recipe Notes
- Whole wheat couscous increases the fibre content versus using regular couscous, but this dish would also work with quinoa, rice, or your other favorite grain.
- If you don’t have a grill you could broil the corn cobs in the oven using the same method. Just be sure to keep your eye on them!
- Any other citrus juice you like would work with this recipe. I think grapefruit would be especially good.
- Feel free to change up the vegetables to whatever you have on hand.
- Swap out the feta for any other crumbly cheese you like.
- I kept my red onion on the side to suit others in my family, however, if you like red onion, throw it right in!
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.