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Side- Corn, Feta & Couscous Salad with Basil Vinaigrette


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Rate this recipe 5/5 (8 Votes)


  • 1 1/2 cups pearl couscous
  • 3/4 cup basil leaves
  • 1/3 cup EVOO
  • 1 tablespoon white wine vinegar
  • 1 cup corn kernals (from 2 small ears)
  • 1/2 cup finely chopped red onion
  • 1 orange habanero chile-stemmed, seeded, ribbed and minced
  • 6 ounces feta cheese, cut inot 1/2-inch cubes
  • Salt and pepper
  • 4 cups baby spinach


Preparation time 20mins
Cooking time 10mins
Adapted from


Step 1

Prepare couscous according to package directions. Transfer to a colander and rinse under cold water.
In a blender, puree the basil, EVOO and vinegar until smooth. In a large bowl, toss the couscous with the basil vinaigrette. Toss in the corn, red onion, chile and feta; season with salt and pepper.
Serve couscous salad on a bed of baby spinach.

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