Corn and Israeli Couscous Salad
Ingredients
- 2 cups Israeli couscous
- 4 cobs sweetcorn
- 1 carrot, coarsely grated
- ½ cup sliced almonds, toasted
- 2 tablespoons coriander leaves
- 3 tablespoons neutral oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
Method
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Cook the Israeli couscous according to the instructions on the packet. Drain and allow to cool.
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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.
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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.