This recipe was submitted by Whitney. It comes from Taste of Home. Some of her notes are added into the recipe.
Ingredients:
Ingredients:
- 1 C corn (we like to cook fresh corn first, let it cool and cut it from husk - we've also used frozen corn thawed when fresh wasn't an option)
- 1 C chicken broth
- 1 C uncooked couscous
- 1 medium cucumber, halved and sliced
- 1 1/2 C cherry tomatoes, halved
- 1/2 C crumbled Feta
- 1/4 C chopped red onion
- 3 Tbs minced fresh parsley
- 3 Tbs olive oil
- 3 Tbs lemon juice
- 1 tsp dried oregano
- 3/4 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Directions:
Cook the corn and set aside (if using frozen, just add it later with the other veggies)
In a small saucepan, bring broth to boil
Stir in couscous, remove from heat, cover and let stand 5-10 min or until water is absorbed
Fluff with a fork and set aside to cool slightly
In a large bowl combine cucumber, tomatoes, feta cheese, onion, parsley and corn
Stir in couscous
In a small bowl whisk the oil, lemon, and seasonings
Pour over couscous mixture, toss to coat
Serve immediately or cover and refrigerate until chilled
