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Corn, Feta and Couscous Salad with Basil Vinaigrette

Corn, Feta and Couscous Salad with Basil Vinaigrette

by 17 people

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Makes: 4 servings

Prep: 20 mins

Cook: 10 mins

  • 1 1/2 cups pearl couscous
  • 3/4 cup basil leaves
  • 1/3 cup EVOO
  • 1 tablespoon white wine vinegar
  • 1 cup corn kernals (from 2 small ears)
  • 1/2 cup finely chopped red onion
  • 1 orange habanero chile-stemmed, seeded, ribbed and minced
  • 6 ounces feta cheese, cut inot 1/2-inch cubes
  • Salt and pepper
  • 4 cups baby spinach
  1. Prepare couscous according to package directions. Transfer to a colander and rinse under cold water.
  2. In a blender, puree the basil, EVOO and vinegar until smooth. In a large bowl, toss the couscous with the basil vinaigrette. Toss in the corn, red onion, chile and feta; season with salt and pepper.
  3. Serve couscous salad on a bed of baby spinach.