Southern Corn and Tomato Couscous Salad

The easiest, summer weeknight Southern Corn and Tomato Couscous Salad. Buttery, garlicky goodness mixed in with lightly sautéed corn, green onions, fresh tomatoes, and the very best couscous! You can also make this salad with whatever produce you have on hand! I love to mix in extra corn, grilled chicken, arugula, spinach, lemon juice, fresh herbs, or maybe even a little red pepper flakes (or jalapeños!) for an extra kick of delicious spice. Serve as the main course, a quick picnic lunch, or just as a side dish to dinner. Whatever you choose, it will always be good and packed with flavor and texture, and completely delicious! All you need for this recipe are simple pantry ingredients, a few fresh veggies, and about 30 minutes of time.

couscous salad in a white bowl with arugula, tomato on the vine, herbs, lemon slices, and oil in a bowl

About The Recipe

I’ll be honest. As a kid, I used to refuse to eat this every time my mom made it. Tomatoes, fresh veggies.. What were you trying to do to me?!

Well, times have changed since I was six years old. I absolutely adore this now! It’s one of my favorite summertime dishes. A combination of fresh corn + my favorite veggies, turned into a delicious and light salad?

COUNT ME IN!

corn and tomato couscous salad with arugula, tomato on the vine, a bowl of oil, and herbs

And this recipe is easily adjustable. Trust me. I love adding salad greens or herbs to brighten/change this up into something more than just another couscous salad.

Not that this is ordinary, but changing it up every once in a while is what makes it truly extraordinary! The bright summer flavors are what make this couscous salad everything you need for a weeknight dinner, lunch, or side dish.

Equipment Needed

Ingredients

  • Pearl Couscous
  • Corn
  • Tomatoes
  • Green Onions
  • Garlic
  • Olive Oil
sliced tomatoes, corn, green onions, garlic, and couscous in small bowls

Instructions

Cook the couscous according to packaging instructions. While it cooks, go ahead and combine the olive oil, corn, and green onions in a medium sized sauté pan. Let cook, stirring occasionally for about 2-3 minutes.

Once the couscous and corn mixture are cooked, combine everything into a large bowl.

Transfer into a large bowl to serve or just spoon from the mixing bowl.

How To Store

If you have some left overs, you can easily transfer from the serving bowl into a lidded plastic container and store in the fridge for about three days. You can either enjoy this cold or reheat it in the microwave. It’s delicious hot or cold!

You may need to add a little extra olive oil since couscous tends to absorb moisture.

Variations/Addition Ideas

  • Grilled Chicken or Steak
  • Salad Greens (such as, arugula or spinach)
  • Fresh herbs like basil, thyme, or parsley
  • Red pepper flakes or cayenne
  • Lemon juice
  • Cheese like feta or goat cheese
  • Your favorite summer veggies
corn and tomato couscous salad with arugula on top and tomatoes on the vine

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.

Expert Tips

  • 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!

When you make this Southern Corn and Tomato Couscous Salad recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

couscous salad in a white bowl with arugula, tomato on the vine, herbs, lemon slices, and oil in a bowl

Southern Corn and Tomato Couscous Salad

Traci
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.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Sides
Cuisine American
Servings 1 quart
Calories 172 kcal

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.
Expert Tips
  • 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.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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