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.
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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!
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
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
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.
Recipe
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 (about 1 ear) 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!
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Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 172Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 173mgCarbohydrates: 29gFiber: 3gSugar: 3gProtein: 5g
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