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Corn and Couscous Salad
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 neutral oil 2 tbsp lemon juice 1 tsp ground cumin
© Annabel Langbein Media
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 and serve.
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