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.

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.