Sweet Corn Couscous Salad with Arugula
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
2 servings
Sweet Corn Couscous Salad with Arugula
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This late-summer salad uses an easy raw sweet corn mixture and is combined with peppery arugula, pickled sweet peppers, and an easy lemon vinaigrette.
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Ingredients
Sweet Corn
- 2 scallions
- 1/4 cup cilantro
- lime zest from 1
- 1/4 teaspoon salt sea salt
- 2 sweet corn ears
- 1 tablespoon olive oil
Salad
- 3 to 4 cups arugula baby
- 1 1/2 cups pearled couscous cooked
- 1/4 cup pickled red peppers see note, sweet
- 1/4 cup feta cheese crumbled
- 1/4 cup Pepitas toasted
- 1 recipe lemon vinaigrette recipe here
Instructions
- Chop the scallion through most of the greens. Combine with the cilantro, lime zest, and salt on a cutting board and chop until everything is well-combined and minced fairly fine (as if you were making a gremolata).
- Remove the kernels from the corn cobs and toss with the cilantro-scallion mixture and olive oil. To the sweet corn mixture add the arugula, cooked couscous, pickled sweet peppers, feta, and toasted pepitas.
- Prepare the dressing as stated and drizzle a few tablespoons over the salad. Toss, adding more dressing as needed, until the salad is combined and well coated with dressing.
Notes
- Tips & Tricks: Make the sweet corn mixture ahead of time for an easy-to-assemble salad.
- I used this recipe for pickled peppers, using sweet Jimmy Nardello peppers.
- Stock up: get the pantry ingredients you will need: sweet corn, cilantro, arugula
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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