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
- ½ cup diced jarred roasted red peppers
- ½ cup finely diced red onion
- 2 Tbs. olive oil
- 3 to 5 Tbs. fresh lemon juice (1 to 2 lemons)
- In medium saucepan, bring 1 ½ cups water to boil over high heat. Add couscous, stir and return to a boil.
- Cover pan, remove from heat and let stand 5 minutes.
- 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.
- Fluff couscous with fork and transfer to large serving bowl. Set aside to cool at room temperature. Add corn, basil, peppers and onion.
- In small cup, mix oil and lemon juice. Pour over couscous mixture and toss to coat. Season to taste with salt and pepper.
- Serving Size: 4 Servings
- Calories: 310
- Carbohydrate Content: 53 g
- Fat Content: 8 g
- Fiber Content: 5 g
- Protein Content: 9 g
- Saturated Fat Content: 1 g
- Sodium Content: 15 mg