Sweet Corn Couscous Salad with Arugula
This late-summer salad uses an easy raw sweet corn mixture and is combined with peppery arugula, pickled sweet peppers, and an easy lemon vinaigrette.
Servings 2 servings
Ingredients
Sweet Corn
- 2 scallions
- 1/4 cup cilantro
- Zest from 1 lime
- 1/4 teaspoon sea salt
- 2 ears sweet corn
- 1 tablespoon olive oil
Salad
- 3 to 4 cups baby arugula
- 1 1/2 cups cooked pearled couscous
- 1/4 cup pickled sweet red peppers see note
- 1/4 cup crumbled feta
- 1/4 cup toasted pepitas
- 1 recipe Lemon Vinaigrette recipe here
Instructions
- Chop the scallion through most of the greens. Combine with the cilantro, lime zest, and salt on a cutting board and chop until everything is well-combined and minced fairly fine (as if you were making a gremolata).
- Remove the kernels from the corn cobs and toss with the cilantro-scallion mixture and olive oil. To the sweet corn mixture add the arugula, cooked couscous, pickled sweet peppers, feta, and toasted pepitas.
- Prepare the dressing as stated and drizzle a few tablespoons over the salad. Toss, adding more dressing as needed, until the salad is combined and well coated with dressing.
Notes
Tips & Tricks: Make the sweet corn mixture ahead of time for an easy-to-assemble salad.
I used this recipe for pickled peppers, using sweet Jimmy Nardello peppers.
Stock up: get the pantry ingredients you will need: sweet corn, cilantro, arugula