Sweet fresh corn, grated carrot and lightly toasted almonds combine with couscous in this fabulous salad. It can be made up to 4 hours ahead of time and travels well, so it’s ideal for a barbecue or pot-luck dinner or camping!
Prep time: 10 mins / Serves: 8-10 as a side
- 2 cups pearl couscous / israeli couscous
- 4 cobs corn
- 1 carrot, coarsely grated
- ½ cup sliced almonds, toasted
- 2 tbsp coriander leaves / cilantro leaves
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp ground cumin
Cook the couscous according to the instructions on the packet. Drain and allow to cool.
Boil corn in salted water for 3 minutes until tender. Slice the kernels off the corn cobs and place in a serving bowl with the couscous, carrot, almonds and coriander leaves / cilantro leaves.
In a small jar shake together the oil, lemon juice and cumin with salt and ground black pepper to taste. Pour over the salad, toss, serve, Enjoy!