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
- 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
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.