Corn & Couscous Salad with Tomatoes, Cilantro & Lemon

Looking for a fresh side dish that is quick, easy, and requires minimal ingredients? Look no further! This Corn & Couscous Salad is one of my most requested recipes for potlucks, get-togethers, and beach weekends. The prep for this salad only takes 10 minutes, and it keeps beautifully in the fridge throughout the week. It is bright, flavorful, and tastes like summer. Enjoy with barbecue, serve with tacos, or scoop a spoonful onto a salad.

Ingredients

• 5.9 oz. package of 5 minute couscous, plain

• 1 1/4 cups low sodium chicken broth (use vegetable broth for a vegan option)

• 5 tbsp. extra virgin olive oil, divided

• 1 large lemon, zested and juiced

• 1 pint grape tomatoes, sliced in half

• 15.25 oz. canned corn, drained (or 2 cups fresh corn)

• 1 cup chopped fresh cilantro

• 1 tsp. kosher salt

• 1/2 tsp. black pepper

• 1/4 tsp. garlic powder

Recipe

1. In a medium pot, bring 1 1/4 cups low sodium chicken broth and 2 tbsp. extra virgin olive oil to a boil. Once boiling, add the couscous and stir with a fork. Cover, remove from heat, and let sit for 5 minutes. After 5 minutes, fluff the couscous with a fork and transfer to a large bowl.

2. To the cooked couscous, add 2 tbsp. extra virgin olive oil, corn, tomatoes, lemon zest, lemon juice, 1 tsp. kosher salt, 1/2 tsp. black pepper, and 1/4 tsp. garlic powder. Cover and place in the refrigerator for 30 minutes to 1 hour to chill.

3. Remove from the fridge and toss with 1 cup chopped fresh cilantro and drizzle with remaining tbsp. of extra virgin olive oil. Lightly toss to combine. Taste and add any additional seasoning as needed.

4. Serve chilled or at room temperature.