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
- 1/2 cup diced jarred roasted red peppers
- 1/2 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.
- 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