Charred Corn Couscous Salad With Feta And Basil makes a tasty light meal or side dish, great on hot days! I used whole wheat couscous to increase fibre amounts, however the recipe works with quinoa, rice, or any other favourite grain (cooked to package directions). Substitute feta for tofu, red lentils, or chickpeas to make the couscous salad dairy-free and vegan.
What Is Couscous?
Couscous are tiny nuggets of pasta made from semolina – the leftover bits of wheat grains too hard to mill into fine flour. Couscous is a mix of coarse semolina granules and ground semolina.
Can Couscous Be Cooked Ahead Of Time?
Yes! Keep cooked couscous in a container with a tight fitting lid up to four days in the fridge. It dries out quickly if not covered tightly.
Can Charred Corn Couscous Salad Be Eaten Cold?
We actually prefer to eat couscous salad cold! Serve it alone for lunch, or alongside grilled meats and vegetables on hot days,
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What Is Couscous Salad Made Of?
A combination of starch, vegetables, and dressing, couscous salad is comparable in structure to potato salad. My charred corn couscous salad has broccoli, orange pepper, feta, and basil, however, think of couscous as a blank canvas. Here are five more ideas for couscous salad to make throughout the year:
- Mix cooked couscous with ratatouille. Top with goat cheese.
- Toss couscous with tzatziki and harissa paste. Add roasted vegetables (eggplant is especially good here!) Serve warm or cold.
- Make a simple herb vinaigrette. Toss with couscous, cucumber, tomato, and red onion.
- Drain and rinse a can of chickpeas. Mix with cooked couscous, diced red onion, finely shredded purple cabbage, and cilantro. Finish with avocado and tangy lime yogurt dressing.
- Make a simple dressing with basil pesto and plain yogurt. Toss with couscous, chopped or cherry tomatoes, and torn bocconcini.
Are Couscous And Quinoa The Same Thing?
Nope. Couscous is made from durum wheat and cooks in about five minutes. Quinoa is the seed of a plant, raised in similar conditions to wheat grains, but is naturally gluten-free. Quinoa takes longer to cook and contains more protein and fibre than couscous.
Can You Freeze Couscous Salad?
Yes! My charred corn couscous salad recipe makes a large batch. You can halve the recipe, however, it freezes beautifully! If you freeze the salad, omit the chopped basil as an ingredient, and use it as a garnish instead. It can turn black in the freezer.
Make Ahead Instructions For Couscous Salad:
- Cook the couscous up to three days before.
- Grill the corn, remove the kernel from the cobs, and keep in the fridge up to four days.
- Chop the broccoli, orange pepper, and red onion up to three days before.
- Make the dressing up to a week before.
Make It Easier:
- Skip grilling the corn and either boil or steam the cobs, or use canned corn.
- Purchase pre-chopped vegetables at the grocery store.
- Use your favourite pre-made salad dressing.
RELATED: Citrus, Shrimp, And Quinoa Salad
Charred Corn Couscous Salad With Feta And Basil
- 4 ears corn husks and silks removed
- 2 cups whole wheat couscous
- 1/2 teaspoon salt
- 2 cups boiling water
- 1/4 cup olive oil
- 2 lemons juiced
- 1/8 teaspoon pepper
- 1 cup broccoli florets steamed, chopped
- 1 small orange pepper seeds removed, chopped
- 1/2 cup red onion diced
- 1/2 to 1 cup feta crumbled
- 1 handful fresh basil leaves chopped
- Grill The Corn - Fill a container large enough to fit the four ears of corn with water and 2 to 3 tablespoons of salt. Submerge the corn in the salt water and place a plate, or something else heavy on top of the floating corn cobs to keep them under the water. Soak for 30 minutes.
- Light grill and pre-heat. Remove corn from water, give a good shake, and place on grill, about 4 to 5 minutes per side, until kernels are cooked and charred, about 15 minutes.
- Cool ears of corn. With a sharp knife, carefully slice the charred corn kernels from the four cobs. Set aside.
- Cook The Couscous - Place dry couscous in a bowl with 1/2 teaspoon salt. Pour over 2 cups of boiling water, stir, and cover. Let sit 5 minutes. Remove cover and fluff couscous with fork.
- Make The Dressing - Mix olive oil, lemon juice, and black pepper together. Set aside.
- Combine To Make The Salad - In a large bowl, combine charred corn kernels, cooked couscous, lemon dressing, broccoli, orange pepper, red onion, crumbled feta, and chopped basil. Serve immediately or place in the fridge and chill to serve later.
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