Couscous Corn Salad
We’re right in the middle of corn season. While I’m all about the stone fruits during this time of year, there are a few vegetables that I love as well. Actually just two: corn and zucchini. I used to hate zucchini. I don’t know why, I just know that whenever my mom would say we were having zucchini, stuffed or otherwise, I would immediately be repulsed. Corn on the other hand, corn was always my favorite. I just couldn’t get enough. So, whenever corn is back in season, I immediately run to the farmers market and grab as many ears as I can.
I enjoy corn as a side, in salads and I even add them to pastas. It’s seriously one of my favorite vegetables. So, whenever I find another side that includes corn, I jump on it! This is one of those recipes that would be great as a side during the week but will also serve a big group at a dinner party. How can you have a corn side that will feed a bunch of people? When it’s made with couscous.
Couscous is neither grain nor pasta, and yet somehow is considered both. It comes in a variety of sizes and is a nice alternative to rice or pasta as a side. I make it pretty often, usually by itself, but sometimes I add things to it. Things like herbs and spices, or dried fruits and nuts. My favorite version is the Moroccan couscous or the smallest. Then there’s Israeli, which is the size of peppercorns, and finally there’s Lebanese, which is about the size of peas and a good alternative to risotto. Moroccan is always my first choice. But every so often, if I’m making a salad or something heartier, I’ll use Israeli.
That’s what Real Simple called for with this recipe, and I couldn’t imagine using any other kind of couscous. The Israeli is not too big, but big enough to make this dish a great side as well as something you could enjoy on its own for a light vegetarian lunch or dinner. Adding corn and sautéed onions gives it a delightful sweetness, while the fresh herbs give it a vegetal flavor that can’t be beat. I’m in love with this salad and can’t wait to make it as long as corn is in season. While canned or frozen corn would work in a pinch, fresh is always best. That’s why now is the time to make this dish. Corn should be around for another month, which means I’ll be making it at least one more time before the season’s over. Will you?
Notes
Adapted from Real Simple
Ingredients
- 1/3 cup + 3 tablespoons olive oil
- 2 onions, thinly sliced
- 2 cups Israeli couscous
- 2 cups fresh corn kernels
- 1 cup fresh basil leaves, chopped
- ½ cup chives, chopped
- ½ cup dill, chopped
- 3 tablespoons white wine vinegar
Instructions
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onions, and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Transfer to a bowl and let cool.
- While the onions cook, heat 1 tablespoon oil in a large pot over medium-high heat. Add couscous and cook, stirring occasionally, until golden, about 4 minutes. Then add 2 cups of water, bring to a simmer and cook, covered, until water is absorbed, 5 to 7 minutes. Fluff with a fork and let cool.
- Once cooled, place the onions, couscous, and corn in a large bowl. Mix in the basil, chives and dill.
- In a small bowl whisk together the vinegar, remaining oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pour it over the couscous mixture. Toss to coat and serve.
