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Wednesday, September 4, 2013

Corn and Feta Couscous with Basil Vinaigrette

There is more corn.  And more corn to come.  I'm building up my freezer stash to help remind myself of August when it's snowing.  In the meantime, fresh salads like this are versatile, adaptable and delicious. 

A couple weeks ago I was working on a different corn recipe; a summer squash and corn fritter.  My batter didn't hold together particularly well, and little pieces of corn were falling off into the pan.  As the oil in the pan got hotter, the corn kernels did as well, resulting in popping corn exploding all over the kitchen.  It ended with hurling the lid on the pan, running out of the room, and doing a full kitchen clean after dinner.   Needless to say, it didn't make it on the blog.  I'm happy to report that this recipe involved no corn-induced burns or late night swiffering.   

Corn and Feta Couscous with Basil Vinaigrette
based on Rachael Ray

1 cup couscous
3/4 cup basil leaves
1/4 cup olive oil
1/4 cup red wine vinegar
1 cup corn kernels (2-3 ears)
6 ounces feta cheese
Salt and Pepper
Optional: 1/4 cup finely chopped red onion, 1 small jalapeno, seeded and minced (I would have included both of these but I didn't have them on hand)

Prepare couscous according to package directions.
In a food processor or blender, mix basil with vinegar.
With the motor running, drizzle in olive oil until emulsified.  You might need to adjust your quantities.
In a large bowl, mix corn with couscous.
Drizzle with dressing and mix well.
Top with feta for serving.




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