Couscous Corn Salad

This salad is a delight to make in the summer when fresh basil and corn are in abundance.

Author:Inspired by Vegetarian Times, 2002.06
Yield:4 servings
Prep time: 00:10
Cook time: 00:10


1 cups couscous
2 cups frozen corn kernels, thawed
1 cups fresh basil, finely chopped and packed
1/2 cups roasted red peppers, diced & jarred
1/2 cups red onions, finely diced
2 tbsp. olive oil
3 - 5 tbsp. lemon juice, fresh


  1. In medium saucepan, bring 1 1/2 cups water to boil over high heat. Add cous cous stir and return to a boil. Cover pan, remove from heat and let stand 5 minutes.
  2. In the meantime, bring another medium saucepan of water to boil over high heat. Add corn, reduce heat and simmer until tender, about 3 minutes. Drain well.
  3. Fluff couscous with fork and transfer to large serving bowl. Set aside to cool at room temperature. Add corn, basil, peppers and onion.
  4. In a small cup, mix oil and lemon juice. Pour over couscous mixture and toss to coat. Season to taste with salt and pepper.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 8g12%
Saturated Fat 1g5%
Trans Fat
Cholesterol 0mg0%
Sodium 15mg1%
Total Carbohydrate 53g18%
Dietary Fiber 5g20%
Total Sugars
Includes Added Sugars
Protein 9g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.