Description

This light and refreshing Couscous Corn Salad is the perfect side dish for summer gatherings. It’s loaded with sweet corn, fluffy couscous, crunchy veggies, and fresh herbs, all tossed in a zesty lemon vinaigrette. Great for barbecues, potlucks, or a quick lunch!

Ingredients

Units Scale

1 cup couscous (uncooked)
1 cup boiling water or vegetable broth
1 1/2 cups cooked corn kernels (fresh, canned, or frozen)
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped (optional)
2 tablespoons olive oil
2 tablespoons lemon juice (about 1 lemon)
1 teaspoon lemon zest
Salt and pepper, to taste
Feta cheese, for garnish (optional)

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Instructions

Cook the couscous: In a large bowl, pour boiling water or broth over couscous. Cover and let it sit for 5 minutes. Fluff with a fork once done.
Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
Mix the salad: Add corn, tomatoes, cucumber, red onion, parsley, and basil to the couscous. Drizzle with the dressing and toss until everything is well combined.
Chill and serve: Refrigerate for 20–30 minutes for flavors to meld. Garnish with feta cheese if desired and serve cold.

Notes

Swap couscous for quinoa for a gluten-free option.
Add diced avocado for extra creaminess.
Use grilled corn for a smoky flavor boost.