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!


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