Confetti Corn Couscous Salad Recipes

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SUMMER GARDEN COUSCOUS SALAD



Summer Garden Couscous Salad image

This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 14

3 medium ears sweet corn, husks removed
1 cup reduced-sodium chicken broth or vegetable broth
1 cup uncooked couscous
1 medium cucumber, halved and sliced
1-1/2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

Nutrition Facts :

CONFETTI CORN SALAD (INA GARTEN BACK TO BASICS)



Confetti Corn Salad (Ina Garten Back to Basics) image

Another great one from Ina Garten. This is from her Back to Basics cookbook from 2008. Perfect when you have tons of corn when it is in season and want a colorful and flavorful dish to accompany any meal really. Perfect at bbqs, cookouts, everyday dinners and get togethers. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
4 cups corn (Fresh kernels cut from 5 ears yellow or white corn)
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons minced fresh chives (or all 3) or 2 tablespoons minced fresh parsley leaves (or all 3)

Steps:

  • Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
  • Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

LOW FAT CONFETTI CORN SALAD



Low Fat Confetti Corn Salad image

This is great as a side to any grilled meat. It keeps well in the fridge and serves a crowd. Kids love it too!

Provided by mollypie

Categories     Corn

Time 15m

Yield 1/2 Cup, 10 serving(s)

Number Of Ingredients 13

4 cups corn (frozen or canned drained)
2 cups cucumbers (diced)
1 celery rib
1 onion (medium diced)
1/2 green pepper (or red diced)
1 tomatoes (skinned, seeded, diced, and dried on paper towel)
1 cup low fat Greek yogurt
3/4 cup light mayonnaise
1 teaspoon mustard powder
1 -2 tablespoon sugar
1/4 cup vinegar (I use apple cider vinegar)
1 teaspoon season salt
1 teaspoon garlic powder

Steps:

  • Chop all veggies to the size of the corn kernels.
  • Or as small as you desire.
  • Put in bowl.
  • Refrigerate.
  • Mix dressing in separate bowl.
  • Refrigerate.
  • Before serving, drain veggie bowl of "veggie" water.
  • Add dressing.
  • Serve.

Nutrition Facts : Calories 136.9, Fat 7, SaturatedFat 1, Cholesterol 6.3, Sodium 149.2, Carbohydrate 18.2, Fiber 2.1, Sugar 6.1, Protein 2.7

ROMAINE SALAD WITH COUSCOUS CONFETTI



Romaine Salad with Couscous Confetti image

You can use regular couscous or Israeli couscous for this lemony, confetti-like mixture of couscous, mixed diced peppers and mint. I categorize this salad as a salad with grains rather than a grain salad (I know, couscous isn't a grain, but it plays a grainy role here), as there's more lettuce than couscous.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield Serves 6

Number Of Ingredients 9

2/3 cup finely diced peppers, preferably a mix of red, green and yellow peppers
1 1/2 cups reconstituted regular or Israeili couscous
1/4 cup, tightly packed, fresh mint leaves, cut in slivers or chopped (more to taste)
3 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
1/3 cup extra- virgin olive oil
1/2 to 1 teaspoon Dijon mustard (to taste)
2 romaine hearts, cut crosswise into 1-inch thick chiffonade (about 5 cups)
Freshly ground pepper to taste

Steps:

  • In a medium bowl, combine peppers, couscous, and mint. Whisk together lemon juice and salt. Whisk in 1/4 cup of the olive oil. Toss half of this mixture with the couscous and refrigerate for 1 hour or longer.
  • Whisk mustard and remaining olive oil into remaining dressing. Taste and adjust salt.
  • In a large bowl, toss lettuce with remaining dressing. Add freshly ground pepper to taste. Taste, and if it tastes too lemony, add another tablespoon of olive oil. Add couscous mixture and toss together again. Taste, adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 13 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams

CONFETTI CORN COUSCOUS SALAD



Confetti Corn Couscous Salad image

i am having a party tomorrow so i started out with my basic corn salad, left out the cheese, and embellished. it tastes great!

Provided by chia2160

Categories     Vegetable

Time 40m

Yield 30-40 serving(s)

Number Of Ingredients 17

16 ounces quick couscous or 12 ounces israeli couscous
3 lbs frozen corn, thawed and cooked,let cool.
2 (12 ounce) cans black beans, drained and rinsed in cold water
8 ounces chopped red onions
3 ounces chopped green peppers
3 ounces chopped yellow peppers
3 ounces chopped orange bell peppers
3 ounces chopped red peppers
3 small zucchini, halved and thinly sliced- use a mandoline
1 cup kalamata olive, pitted and sliced
1 1/2 cups olive oil
1/4 cup white wine vinegar
1/4 cup white balsamic vinegar
2 1/2 teaspoons cumin
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh marjoram

Steps:

  • if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
  • if using israeli couscous, steam or boil for 13 minutes, remove from heat.
  • if boiling, drain.
  • in a huge bowl add couscous, corn, and the rest of the salad ingredients.
  • mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
  • serve at room temperature.

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