Sweet Corn Couscous Salad with Arugula

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Cuisine: salad


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.



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


  • 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
  • [url]1 recipe for Lemon Vinaigrette∞[/url]


  • 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.


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