This is the kind of salad that tastes like summer in a bowl. Sweet corn, juicy tomatoes, crisp cucumber, fresh herbs, and fluffy couscous come together with a bright lemon vinaigrette for a dish that’s as colorful as it is delicious. It’s perfect alongside anything off the grill, makes a wonderful picnic or potluck contribution, and is even better the next day.
INGREDIENTS:
- 1½ cups couscous
- 1¾ cups boiling chicken stock (or water)
- 2 tablespoons butter
- 2 ears fresh corn, cooked and kernels cut off
- 1 hothouse cucumber, seeded and diced
- 1 pint cherry tomatoes, halved
- ½ cup diced red onion
- ½ cup crumbled feta
- ¼ cup chopped basil
- ¼ cup chopped flat-leaf parsley
Vinaigrette:
- ¼ cup good olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon good white wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
DIRECTIONS:
- Place the couscous in a bowl. Pour the boiling stock mixed with the butter over it, cover, and let stand for 10 minutes. Fluff with a fork.
- Cool to room temperature.
- Toss with the corn, cucumber, tomatoes, onion, basil, parsley, and feta.
- Whisk together the vinaigrette and toss with the salad.
- Let sit for 20–30 minutes before serving.