My brother still talks about "that couscous salad". During summer of 2016, he was living with me and I loved to try out new recipes on him. One day, I had green beans, cherry tomatoes, and corn from my CSA, and I threw together this couscous salad. He's been talking about it ever since. So obviously, I knew it would have to make it onto the blog at some point.
This is the perfect height-of-summer dinner that just tastes like a mouthful of fresh. It can be enjoyed warm or cold, and can be eaten on its own or as a side dish. Feel free to use green beans or yellow wax beans - I've made this dish with both.
1 cup pearled couscous (uncooked)
2 ears of corn, cut off the cob (see my guide for cutting off the cob here - I also recommend a serrated knife)
1 cup cherry tomatoes, quartered
8 oz green beans or yellow wax beans, cut into thirds
4-5 basil leaves, sliced thinly
For the dressing:
1/3 cup vegan mayo + 1 tsp garlic powder, or 1/3 cup vegan garlic mayo
1 tsp onion powder
Juice of half a lemon
1 tsp kosher salt
Cook the pearled couscous according to package directions, boiling it in a pot like pasta.
Blanch the green/yellow beans: Prepare an ice water bath in a large bowl. Bring a separate pot of water to a boil and cook the beans for 1 minute. After 1 minute, drain and place in the ice water bath until ready to assemble the salad.
Whisk together all of the ingredients for the dressing until smooth.
Mix the drained couscous, blanched beans, cherry tomatoes, raw corn, and sliced basil in a large bowl until well combined. Enjoy warm or cold and garnish with more fresh basil.