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Couscous Salad With Fresh Corn

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“A wonderful fresh cold pasta salad for summer. Note: You will have about twice as much dressing as you will need for this recipe. Save extra for salad.”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 4 cups couscous
  • 4 cups water
  • 34 cup vegetable oil
  • 6 ears fresh corn, cooked and cut off cob
  • 12 cup sesame seeds, toasted
  • 12 cup cilantro
  • 2 cups spinach, chiffonade
  • 3 cups tomatoes, chopped
  • 2 cups avocados, cubed and tossed with a little dressing
  • salt and pepper
  • Sesame Dressing
  • 1 34 cups vegetable oil
  • 1 12 cups rice wine vinegar
  • 12 cup sesame oil
  • 2 tablespoons garlic
  • 1 teaspoon coriander, ground
  • 1 teaspoon white pepper, ground
  • 1 12 teaspoons salt
  • 2 tablespoons sugar
  • 14 cup soy sauce

Directions

  1. Boil water, pour over couscous, cover and let sit for 10 minutes.
  2. Fluff couscous, toss with oil and cool.
  3. (note: couscous can be toasted in a pan with olive oil first if desired).
  4. Add remaining ingredients and mix well.
  5. Toss with enough dressing to just coat.
  6. Adjust seasoning.
  7. Dressing:Blend all ingredients in food processor or blender.

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