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While we sometimes wax poetic about quinoa and frequently turn to rice for many of our side dishes, this time we’re sharing the limelight with another granular ingredient: couscous. A type of semolina, couscous cooks quickly (generally you steam it) and easily takes on whatever flavors you choose to give it. We decided on a refreshing summer corn salad, which we paired with goat cheese, some white wine, and curry powder a little kick goes a nice, long way and we were thrilled with the results!

Whether you make this for a bunch of people or just as a dish to round out your dinner, you won’t be disappointed. Try it out!

Corn Couscous Salad

Serves 6


  • 3 1/2 cups fresh corn kernels (about 5 cobs)
  • 1 1/4 cup vegetable broth
  • 1 cup couscous
  • 1/3 cup goat cheese, crumbled
  • 1/4 cup white wine
  • 1-2 tablespoons fresh dill, finely chopped
  • 1 white onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon curry powder
  • 1 pinch red pepper flakes, optional
  • kosher salt and freshly ground pepper, to taste


  1. Place vegetable broth in a small saucepan and bring to a boil.
  2. Pour couscous in, cover saucepan and remove from heat. Let steam 5-7 minutes, or until couscous has absorbed liquid and is tender.
  3. Fluff with a fork and set aside.
  4. Heat olive oil in a medium pan over medium heat and sauté onion until softened and translucent. About 6 minutes. Season with salt and pepper.
  5. During the last minute of cooking, add minced garlic, curry powder and red pepper flakes to onion and cook until fragrant.
  6. Add corn and wine to onion mixture and cook until wine has cooked off and corn is heated through and bright yellow. 2-4 minutes.
  7. Stir vegetables and fresh dill into cooked couscous and toss together.
  8. Taste and adjust seasoning, if necessary. Serve hot, garnished with crumbled goat cheese.

Recipe adapted from Martha Stewart

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