If it’s not sweetcorn season use 3 cups frozen or canned sweetcorn kernels instead of the corn cobs.
Cook the israeli couscous according to the instructions on the packet. Drain and allow to cool.
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.
In a small jar shake together the oil, lemon juice and cumin
With salt and ground black pepper to taste. Pour over the salad, toss and serve. Corn and Israeli Couscous Salad can be made
Up to 4 hours ahead of time and travels well, so it’s ideal for
A barbecue or pot luck dinner.