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Sweet Corn Couscous Salad with Arugula

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 2 servings

Ingredients

Sweet Corn
  • 2 scallions
  • 1/4 cup cilantro
  • Zest from 1 lime
  • 1/4 teaspoon sea salt
  • 2 ears sweet corn
  • 1 tablespoon olive oil
Salad
  • 3 to 4 cups baby arugula
  • 1 1/2 cups cooked pearled couscous
  • 1/4 cup pickled sweet red peppers see note
  • 1/4 cup crumbled feta
  • 1/4 cup toasted pepitas
  • 1 recipe Lemon Vinaigrette recipe here

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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