Serves 6
This is the ultimate summer salad, when corn is in season, fresh cilantro is at the market stands and tomatoes are at their peak. I like to serve this salad as a side dish along with grilled pork tenderloin. You can easily turn this salad into a main course by adding sliced grilled chicken and serving on a bed of leafy greens.
2-1⁄4 c. water
1 tsp vegetable oil
1-1⁄2 c. couscous
2 c. corn (from 2 large ears of corn)
1/3 c. vegetable oil
juice of one large lemon
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground black pepper
1 to 2 tbsp. pickled jalapeno peppers, chopped
1⁄4 to 1/3 c. red onion, finely diced
2 c. cherry tomatoes, cut in half
1⁄2 c. fresh cilantro, finely chopped
1. In a large saucepan or Dutch oven, bring the water to a boil along with 1 tsp. of vegetable oil. Add the couscous and stir.
2. Cover. Remove pot from heat and let sit for 5 to 7 minutes.
3. Fluff with a fork and set aside to cool.
4. Cook the corn in boiling water for 3 minutes. Drain and cool.
5. In a small bowl, whisk together the vegetable oil, lemon juice, cumin, salt and black pepper to make the dressing.
6. Add corn, peppers, red onion and dressing to the couscous.
(Salad may be made up to this point one day ahead and refrigerated).
7. Add the tomatoes and cilantro and toss until well combined.
Adjust seasoning with salt and pepper.
