3 ears sweet corn, shucked and washed
1 cup low-sodium chicken broth
1 cup uncooked couscous
1 cup garbanzo beans (chick peas), drained and rinsed
1 medium cucumber, washed, quartered and diced
1 ½ cups cherry tomatoes, washed and halved
½ cup feta cheese
¼ cup chopped sweet onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
¾ teaspoon ground cumin
½ teaspoon each, salt and pepper

9, 1 cup servings


Boil corn for 6-9 minutes or until tender. Drain corn and immediately place in ice water. Drain ice water and pat corn dry; using a sharp knife cut the corn kernels from the cobs. In a separate saucepan, bring broth to a boil and stir in couscous. Remove couscous from heat, cover and let stand 5-10 minutes. Fluff couscous with a fork and set aside to cool. In a large bowl, combine the beans, cucumber, tomatoes, cheese, onion and parsley. Add couscous and corn to the vegetables. In a small bowl, whisk together the dressing ingredients. Pour over the couscous mixture; toss to coat. Serve chilled.

Nutritional Analysis: 
200 calories
7 g fat
1.5 g saturated fat
5 mg cholesterol
250 mg sodium
28 g carbohydrate
4 g fiber
5 g sugar
7 g protein

Summer Corn and Couscous Salad - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2013

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.