Quinoa and rice are frequent side dishes, this time we’re sharing the limelight with another granular ingredient: couscous. A type of semolina, couscous cooks quickly (generally you steam it) and easily takes on whatever flavors you choose to give it. We decided on a refreshing summer corn salad, which we paired with goat cheese, some white wine, and curry powder—a little kick goes a nice, long way—and we were thrilled with the results!
Whether you make this for a bunch of people or just as a dish to round out your dinner, you won’t be disappointed…try it out!
Corn Couscous Salad
- 3 1/2 cups fresh corn kernels (about 5 cobs)
- 1 1/4 cup vegetable broth
- 1 cup couscous
- 1/3 cup goat cheese, crumbled
- 1/4 cup white wine
- 1-2 tablespoons fresh dill, finely chopped
- 1 white onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon curry powder
- 1 pinch red pepper flakes, optional
- kosher salt and freshly ground pepper, to taste
- Place vegetable broth in a small saucepan and bring to a boil.
- Pour couscous in, cover saucepan and remove from heat. Let steam 5-7 minutes, or until couscous has absorbed liquid and is tender.
- Fluff with a fork and set aside.
- Heat olive oil in a medium pan over medium heat and sauté onion until softened and translucent. About 6 minutes. Season with salt and pepper.
- During the last minute of cooking, add minced garlic, curry powder and red pepper flakes to onion and cook until fragrant.
- Add corn and wine to onion mixture and cook until wine has cooked off and corn is heated through and bright yellow. 2-4 minutes.
- Stir vegetables and fresh dill into cooked couscous and toss together.
- Taste and adjust seasoning, if necessary. Serve hot, garnished with crumbled goat cheese.