Corn and Israeli Couscous Salad

Corn and Israeli Couscous Salad can be made up to 4 hours ahead of time and travels well, so it’s ideal for a barbecue or pot luck dinner.

If it’s not sweetcorn season use 3 cups defrosted frozen sweetcorn kernels instead of the corn cobs.

Prep time 10 mins
Serves 8-10 as a side

From The Free Range Cook: Simple Pleasures by Annabel Langbein

Ingredients

• 2 cups Israeli couscous
• 4 cobs sweetcorn
• 1 carrot, coarsely grated
• ½ cup sliced almonds, toasted
• 2 tbsp coriander leaves
• 3 tbsp neutral oil
• 2 tbsp lemon juice
• 1 tsp ground cumin

Method

Cook the Israeli couscous according to the instructions on the packet. Drain and allow to cool.

Boil sweetcorn in salted water for 3 minutes until tender. Slice the kernels off the sweetcorn cobs and place in a serving bowl with the Israeli couscous, carrot, almonds and coriander.

In a small jar shake together the oil, lemon juice and cumin with salt and ground black pepper to taste. Pour over the salad, toss and serve.

Wine match

Chenin Blanc
2010 Forrest