Sweet summer corn gets a little smoky char before being tossed with tender yellow beans, fresh herbs, and fluffy couscous. This is the kind of salad that feels right at home at a backyard dinner, a picnic, or packed up for lunch the next day.
Ingredients:
- 500g couscous
-
3 ears of corn, kernels removed
- 2 cups yellow beans trimmed into bite sized pieces
- Small torpedo onion thinly sliced
- 1/2 cup of fresh herbs (Basil/parsley)
- 3/4 cup crumbled feta
- 1 lemon zested and juiced
- 1/4 cup olive oil
- 1 garlic clove minced
- Salt, pepper to taste
- 1 cup toasted walnuts
Instructions:
- Prepare couscous according to package instructions and let cool slightly.
- Bring a pot of salted water to a boil and blanche yellow beans for 2-3 minutes until bright and tender. Drain and let cool under cold water to keep their crunch.
- In a large pan over high head and a splash of olive oil add corn kernels and cook until they start to blister and char.
- Whisk together lemon juice, zest, olive oil, garlic, salt and pepper.
- Toss couscous with dressing, corn, yellow beans, red onion, herbs and feta.
- Let sit for 15-20 minutes before serving to allow the flavours to soak in.
Tip: Don't cook the red onion—the fresh bite will balance the sweetness of the corn and the softness of the couscous!
