What’s Cookin’?: Summer Corn and Couscous Salad [Recipe]

Have you ever had couscous? Well, if not. Here's the perfect recipe for you to try it. Mary Higginbotham, from the UK Cooperative Extension Office, has discovered this delicious Kentucky Proud recipe from Summer Corn and Couscous Salad. And here's how you make it.

Photo by Mary Higginbotham

SUMMER CORN AND COUSCOUS SALAD

3 ears sweet corn, shucked and washed

1 cup low-sodium chicken broth

1 cup uncooked couscous

1 cup garbanzo beans (chick peas), drained and rinsed

1 medium cucumber, washed, quartered and diced

1 1/2 cups cherry tomatoes, washed and halved

1/2 cup feta cheese

1/4 cup chopped sweet onion

3 tablespoons minced fresh parsley

DRESSING

3 tablespoons olive oil

3 tablespoons lemon juice

1 teaspoon dried oregano

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

Directions-

Boil corn for 6-9 minutes or until tender. Drain corn and immediately place in ice

water. Drain ice water and pat corn dry; using a sharp knife cut the corn kernels

from the cobs.

In a separate saucepan, bring broth to a boil and stir in couscous.

Remove couscous from heat, cover and let stand 5-10 minutes. Fluff couscous with a

fork and set aside to cool.

In a large bowl, combine the beans, cucumber, tomatoes, cheese, onion and parsley. Add couscous and corn to the vegetables. In a small bowl, whisk together the dressing ingredients. Pour over the couscous mixture; toss to coat.

Serve chilled.

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