Southern Corn and Tomato Couscous Salad
Light, bright, and the perfect summer dish! This Southern Corn and Tomato Couscous Salad is not only healthy, but a delicious addition to your weeknight dinners.
Ingredients
- 2 cups cooked pearl couscous
- 1 cup fresh corn
- 1 cup cherry tomatoes halved
- 2 green onions sliced
- 1 clove garlic crushed
- Olive oil salt, and pepper, for seasoning
Instructions
- Cook couscous according to package directions.
- While couscous is cooking, slice tomatoes and green onions; remove corn kernels from cob and peel and crush garlic.
- Sauté corn, garlic, and green onions in a little bit of olive oil over medium heat just until heated through, about 2-3 minutes. Remove from heat.
- In a medium bowl, stir together couscous, corn mixture, and tomatoes.
- Season to taste with salt, pepper, and olive oil.
Notes
Substitutions
- If you don't have green onions, you can use red onions or chives.
- You can use regular couscous.
- Feel free to use yellow, white, or bicolor corn.
- Use whatever kind of tomato you have on hand. We prefer cherry tomatoes because they are sweeter and tend to have more flavor.
- If you have one, a mandoline will make things easier with getting the corn off of the cob.
- This salad keeps for about three days in the fridge.
- This recipe is vegan and vegetarian!
Nutrition
Serving: 1cupCalories: 172kcalCarbohydrates: 29gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 173mgFiber: 3gSugar: 3g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.