Place corn in a dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender.meanwhile, in a small saucepan, bring broth to a boil.Stir in couscous.Remove from the heat; cover and let stand for 5-10 minutes or until the broth is absorbed. Fluff with fork and set aside to cool slightly.
In a large bowl, combine the cucumber,tomatoes,cheese ,onion and parsley.
Drain the corn and immediately place in ice water. Drain and pat dry; cut kernels from the cobs. Add to cucumber mixture. Stir in couscous.
In a small bowl whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat.
Serve immediately or cover and refrigerate until chilled.
Originally Submitted
9/25/2010
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