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|
|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|
- 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.
- 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.
- Fluff couscous with fork and transfer to large serving bowl. Set aside to cool at room temperature. Add corn, basil, peppers and onion.
- In a small cup, mix oil and lemon juice. Pour over couscous mixture and toss to coat. Season to taste with salt and pepper.
|Amount per serving
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 53g||18%|
|Dietary Fiber 5g||20%|
|Includes Added Sugars|
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.