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YOUR RECIPE FOR STEAM COOKING

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Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil

Steaming

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.

Couscous is a quick cooking grain that blends well with vegetables for this light salad. The combination of fresh corn, heirloom tomatoes and fresh basil is a divine celebration of summer’s bounty.
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Ingredients


Salad


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


Dressing


¼ cup lemon juice

¼ cup olive oil

1 tbsp honey

½ tsp sea salt

Dash of freshly ground pepper

Preparation

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.

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Susanne Jensen

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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


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Larissa Taboryski

PDF Recipe

Ingredients

2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint

Preparation

Heat the Combi steam oven in the Steam Mode 212 degrees.


Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.


Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.


Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.


Serves 4 - 6

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