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Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil

Couscous is a quick cooking grain that blends well with vegetables for this light salad or side dish. The combination of fresh corn, heirloom tomatoes and fresh basil is a divine celebration of summer’s bounty. While the couscous and corn are steaming mix the dressing and chop the tomatoes, for an easy delicious meal.

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½ cup whole wheat couscous

½ cup of water

¼ tsp, Kosher salt

1 tablespoon olive oil

3 - 4 ears fresh corn, husk removed and kernels scraped from the cob

2 large heirloom tomatoes, cut into ½” dice

1 large handful fresh basil leaves, chopped or torn into small pieces


¼ cup lemon juice

¼ cup olive oil

1 tbsp honey

½ tsp sea salt

Dash of freshly ground pepper


Heat the Combi Steam oven in the Steam Mode 212 ℉ to cook the couscous and corn.

Combine the couscous, water, salt and olive oil in a small oven casserole, place in the oven and cook for 12 - 15 minutes until the water is absorbed and the couscous is dry and fluffy.

Place the corn kernels in a small perforated pan and cook in the Steam mode for 7 minutes. 

While the couscous and corn are cooking, whisk the salad ingredients together in a measuring cup and set aside. Combine the cooked couscous and corn in a medium bowl and stir in the dressing. Combine gently with 2 forks, then stir in the tomatoes and basil.  Allow the salad to sit for 30 minutes to an hour before serving.

Variations:  Add, ½ diced cucumber or 1 medium firm avocado diced.


Susanne Jensen

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BBQ Pulled Turkey

Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven.

The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor.


Larissa Taboryski


For the BBQ sauce

2 tbsp butter + 1tbs oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Combine the following ingredients

3/4 cup of apple cider vinegar

¾ cup ketchup

1 Tbsp tomato paste

2 tbsp Worcestershire sauce

2 tbsp dry mustard powder

2 tsp smoked paprika

1 cup water

For the turkey

2 bone-in turkey thighs or a combination of bone-in  leg and thigh or leg and breast

1 tsp smoked paprika

2 tsp Kosher salt

1 tsp pepper

1 Tbsp chipotle chili in adobo sauce (optional)


A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces.

Saute the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes.

Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside.

Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C). 

Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone.

In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving.

Serves 4 - 6

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