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
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
- Yield: 2 servings 1x
- Cuisine: salad
Ingredients
Sweet Corn:
- 2 scallions
- ¼ cup cilantro
- Zest from 1 lime
- ¼ teaspoon sea salt
- 2 ears sweet corn
- 1 tablespoon olive oil
Salad:
- 3 to 4 cups baby arugula
- 1 ½ cups cooked pearled couscous
- ¼ cup pickled sweet red peppers (see note)
- ¼ cup crumbled feta
- ¼ cup toasted pepitas
- [url]1 recipe for Lemon Vinaigrette∞https://naturallyella.com/lemon-vinaigrette//[/url]
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
Find it online: https://naturallyella.com/sweet-corn-couscous-salad/
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.
Explore Sweet Corn
Summer is all about sweet corn for me. It was a staple in my house during the hot summer months and while we traditionally boiled it and served it with a slab of butter, I learned to love this summer treat. Nowadays, it's all about showcasing the sweet flavor in savory dishes. A few of my favorite recipes:
Sweet Corn Pasta with Goat Cheese Sauce
Sun-Dried Tomato and Sweet Corn Risotto
Corn Cakes with Zucchini Salsa
See all the sweet corn recipes >
Maria says
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:)
Cristina says
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.