Ingredients
3 medium ears sweet corn, husks removed1 cup reduced-sodium chicken broth or vegetable broth1 cup uncooked couscous1 medium cucumber, halved and sliced1-1/2 cups cherry tomatoes, halved1/2 cup crumbled feta cheese1/4 cup chopped red onion3 tablespoons minced fresh parsley3 tablespoons olive oil3 tablespoons lemon juice1 teaspoon dried oregano3/4 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon pepper
Preparation
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.
