Charred Corn Couscous Salad With Feta And Basil
This Charred Corn Couscous Salad With Feta And Basil is balanced to eat as a meal, or you can serve it as a side dish. It’s easy to make, and light, making it a great option for hot summer days and evenings.
Prep Time45 mins
Cook Time20 mins
- 4 ears corn husks and silks removed
- 2 cups whole wheat couscous
- 1/2 teaspoon salt
- 2 cups boiling water
- 1/4 cup olive oil
- 2 lemons juiced
- 1/8 teaspoon pepper
- 1 cup broccoli florets steamed, chopped
- 1 small orange pepper seeds removed, chopped
- 1/2 cup red onion diced
- 1/2 to 1 cup feta crumbled
- 1 handful fresh basil leaves chopped
Grill The Corn - Fill a container large enough to fit the four ears of corn with water and 2 to 3 tablespoons of salt. Submerge the corn in the salt water and place a plate, or something else heavy on top of the floating corn cobs to keep them under the water. Soak for 30 minutes.
Light grill and pre-heat. Remove corn from water, give a good shake, and place on grill, about 4 to 5 minutes per side, until kernels are cooked and charred, about 15 minutes.
Cool ears of corn. With a sharp knife, carefully slice the charred corn kernels from the four cobs. Set aside.
Cook The Couscous - Place dry couscous in a bowl with 1/2 teaspoon salt. Pour over 2 cups of boiling water, stir, and cover. Let sit 5 minutes. Remove cover and fluff couscous with fork.
Make The Dressing - Mix olive oil, lemon juice, and black pepper together. Set aside.
Combine To Make The Salad - In a large bowl, combine charred corn kernels, cooked couscous, lemon dressing, broccoli, orange pepper, red onion, crumbled feta, and chopped basil. Serve immediately or place in the fridge and chill to serve later.
Whole wheat couscous increases the fibre content versus using regular couscous, but this dish would also work with quinoa, rice, or your other favourite 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 red lentils, chickpeas, tofu, or any other favourite protein.
I kept my red onion on the side to suit others in my family, however, if you like red onion, throw it right in!