COUSCOUS AND CORN SALAD

COUSCOUS AND CORN SALAD image

Categories Side

Yield 8 servings

Number Of Ingredients 10

Previous Next

1 1/2 teaspoons coriander seed
1 1/2 cups couscous
4 ears corn (each 8 in. long)
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro
1 teaspoon grated orange peel
3/4 cup orange juice
3/4 cup rice vinegar
Salt and pepper
1/2 pound baby spinach leaves or arugula, rinsed and crisped (see notes)

Steps:

1. In a covered 3- to 4-quart pan over high heat, bring 1 2/3 cups water and coriander to a boil. Stir in couscous, remove from heat, cover, and let stand until liquid is absorbed, about 10 minutes. Gently fluff couscous with a fork. Let cool. 2. Meanwhile, pull off and discard husks and silks from corn. Stand each cob upright, stem end down, and cut corn kernels off cob (see photo at left) 3. Add corn kernels, onion, cilantro orange peel, juice, and vinegar to couscous. Gently mix. Add salt and pepper to taste. 4. Arrange spinach on a shallow rimmed platter or in a wide bowl. Spoon couscous salad onto leaves.