Smokey Corn & Couscous Salad
Nothing like a super simple 15 minute meal to ease my way out of a two-week cooking strike without breaking a sweat.
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Look like a superstar by bringing this Smokey Israeli CousCous Corn salad to your next socially distanced BBQ. Or throw some grilled shrimp, chicken or tofu on top and make it the easiest main dish to come out of your kitchen since that last @kraft_macandcheese you rocked. You got this!
STEP BY STEP PICTURES:
Yield: 6 - 8
Smokey CousCous Corn Salad
Prep time: 8 MCook time: 9 MTotal time: 17 M
Ingredients:
CousCous:
- 1 tablespoon olive oil
- 2 cups pearled (Israeli) couscous (I buy Rice Select brand)
- 2 ½ cups water
- ½ teaspoon salt
Dressing:
- 3 tablespoons white balsamic vinegar
- 2 ¼ teaspoons smoked paprika
- 1 ½ teaspoon kosher salt
- ½ cup extra-virgin olive oil
Salad:
- 2 cups arugula
- 4 ears of corn, cut off the cob (raw or grilled)
- 1 pint of cherry tomatoes, cut in half
- ¼ cup red onion, thinly sliced
- 1 avocado, sliced
- 1 /2 cup ricotta salad, shaved (feta works, too!)
- 10 basil leaves, sliced into thin ribbons
Instructions:
CousCous:
- Heat the oil over medium-high heat in a medium saucepan. Add the couscous and toast, stirring frequently, until golden brown, about 3 - 4 minutes. Add 2 ½ cups water and ½ teaspoon salt, stir well (to prevent sticking) and bring to a boil. Reduce the heat to low. Cover and simmer until the couscous is tender and the liquid is absorbed, about 9 minutes. Remove lid and set aside to cool slightly.
Dressing:
- Mix all ingredients in a mason jar, shake and set aside.
Salad:
- To assemble, toss couscous, corn off the cob, halved tomatoes, arugula and thinly sliced red onion with all of the dressing. Transfer onto a large platter and top with sliced avocado, shaved ricotta salata, fresh basil and serve.
Equipment:
medium saucepan
mason jar
large bowl