Corn, Green Bean, and Tomato Couscous Salad

Prep Time:




  • 1-1⁄2 c. Israeli couscous
  • 1/3 c. mild olive oil
  • zest and juice of one large lemon
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 c. cooked corn (from 2 large ears of corn)
  • 1 cup of cooked green beans, cut into 1 inch pieces.
  • 1 to 2 tbsp. chopped hot peppers
  • 1⁄4 to 1/3 c. red onion, finely diced
  • 2 c. cherry tomatoes, cut in half
  • 1⁄2 c. fresh cilantro, finely chopped

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  1. In a large saucepan cook the couscous in plenty of salted boiling water until tender.
  2. Drain. Rinse lightly and toss with oil. Place in a very shallow bowl to cool.
  3. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt and black pepper to make the dressing.
  4. Add corn, peppers, red onion and dressing to the couscous. (Salad may be made up to this point one day ahead and refrigerated).
  5. Add the tomatoes and cilantro and toss until well combined.
  6. Adjust seasoning with salt as needed.

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