Sweet Corn Couscous Salad with Arugula

09.19.17
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Sweet Corn Couscous Salad with Arugula | Naturally Ella

After a few months of hot weather, it's just now beginning to feel like fall in the valley. Leaves are starting to drop and I just opened our windows for the first time. And yet, I'm still making summer recipes. Summer always feels a bit longer in California but I'm okay with that. I'm not ready to see tomatoes leave the market quite yet.

If you still happen to have sweet corn, this couscous salad is for you. The sweet corn is left raw which highlights the sweet, delicious flavor. The sweet corn mixture is actually a component and is wonderful serve on grain bowls, added as a taco topping, or used in a quesadilla. If raw sweet corn isn't your style, saute the sweet corn kernels in a bit of oil then toss with the scallion cilantro mixture once slightly cooled!

Sweet Corn Couscous Salad with Arugula and Pickled Peppers
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Sweet Corn Couscous Salad with Arugula

2 servings
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.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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)
  1. 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).
  2. 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.
  3. 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
Prep Time: 10 minutes
Cook Time :25 minutes

Couscous Salad

variations

Grains: I tried pearl couscous like a grain over pasta. The small shaped pasta holds a bit of texture and works well in many places you might find grains. If you want to make this gluten-free, I recommend using sorghum, millet, or quinoa.

Greens: Arugula can have an extra peppery bite. For something a bit more mild, use spinach or kale that has been massaged with a bit of salt.

Vegan: Leave off the feta or make a tofu-feta so that you still have those salty bits in the salad.

Sweet Corn Couscous Salad with Arugula and Pickled Peppers

5 from 2 votes (2 ratings without comment)

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2 comments on “Sweet Corn Couscous Salad with Arugula”

  1. YUM! I am trying to soak up the final ears of corn while they are still around!! And lemony dressings are the best with couscous! Love this idea:)

  2. This was really good, with very nicely balanced flavors. I used frozen corn in place of fresh corn, and sweet and hot cherry peppers from Trader Joe's. I will definitely make this again. Thanks for this wonderful recipe.

hi. 

Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)
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