Boistfort Valley Farm
Community Supported Recipe Box

Couscous Salad with Corn and Bell Pepper


  • 2 tablespoons olive oil
  • 3/4 cup fresh corn (cut from about 2 ears)
  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped bell pepper
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cumin
  • 1 1/4 cups water
  • 2/3 cup couscous
  • 2 teaspoons red-wine vinegar
  • 1 teaspoon coriander
  • cayenne to taste


dish: salad
season: summer, fall

In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.

While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork. In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well.

Gourmet, August 1996