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Corn and Israeli Couscous Salad

If it’s not sweetcorn season use 3 cups frozen or canned sweetcorn kernels instead of the corn cobs.


  • 2 cups Israeli couscous

  • 4 cobs sweetcorn

  • 1 carrot, coarsely grated

  • ½ cup sliced almonds, toasted

  • 2 tbsp coriander leaves

  • 3 tbsp neutral oil

  • 2 tbsp lemon juice

  • 1 tsp ground cumin


  • 1.

    Cook the israeli couscous according to the instructions on the packet. Drain and allow to cool.

  • 2.

    Boil sweetcorn in salted water for 3 minutes until tender. Slice the kernels off the sweetcorn cobs and place in a serving bowl with the israeli couscous, carrot, almonds and coriander.

  • 3.

    In a small jar shake together the oil, lemon juice and cumin

  • 4.

    With salt and ground black pepper to taste. Pour over the salad, toss and serve. Corn and Israeli Couscous Salad can be made

  • 5.

    Up to 4 hours ahead of time and travels well, so it’s ideal for

  • 6.

    A barbecue or pot luck dinner.

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