Grilled Corn Couscous Summer Salad

Grilled-Corn-Couscous-Salad

The weather has been great here on the East Coast, and we’ve been grilling dinner almost every night.  Today we wanted to share a super summer side for a BBQ.  This couscous salad tastes like 5 star dining, plus it’s a budget-friendly way to feed a crowd.  Pair it with your favorite grilled meat and invite your friends and family over to celebrate the summer.

GRILLED CORN COUSCOUS SALAD: This side salad is the perfect cool complement to the spicy Fired-Up Mixed Grill. The fresh flavors from the produce brighten up this wholesome grain resulting in a refreshing and tasty salad. It’s an easy and affordable salad to make – a little couscous goes a long way!

Ingredients (serves 6-8)
(Expecting a larger crowd – simply double the recipe to serve 12-16)

  • 1 cup tri-color Couscous (you can substitute plain couscous)
  • 1 cup low sodium chicken broth
  • 4 ears of grilled corn on the cob (kernels removed)
  • 6 scallions, sliced thinly
  • ½ dry pint grape tomatoes, quartered
  • 1 Tbs. chopped fresh parsley
  • 2 Tbs. fresh lime juice
  • 2 tsp. canola oil
  • coarse sea salt and fresh cracked pepper, to taste

Instructions

  1. Preheat grill. Remove husks and silks from corn. Grill corn on medium heat 15-20 minutes turning midway through. Allow corn to cool thoroughly and then using a knife slice off the kernels from the cobs. Set kernels aside.
  2. Add chicken broth and grilled corn kernels to a pot, cover and bring to a boil. Remove pot from heat, add couscous, stir and cover. Allow couscous to sit for 5 minutes and then fluff with a fork until fluffy and all clumps are removed. Add scallions, tomatoes and parsley and gently mix. In a separate bowl, prepare dressing by mixing fresh lime juice, canola oil, salt and pepper – mix thoroughly and then dress salad.

 

One Response to Grilled Corn Couscous Summer Salad

  1. Karen says:

    Great dry rub. It adds pizazze to chicken and meat.

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