Roasted Pepper and Fresh Corn Cous Cous Salad

with Cilantro and Oregano for a Grilled Meal or Barbeque Side Dish

© Renee Shelton

Jul 5, 2009

Cous cous is an easily prepared grain product that is made from wheat. Because the cooking time is about 5 minutes, it can be prepared while the main course is on the grill or in the broiler, and any number of vegetables can be added to create a tasteful and lowfat salad.

This recipe uses a diced roasted sweet red pepper and a roasted medium-hot Anaheim chile with fresh corn, and flavored with a little lime, cilantro and black olives. The cous cous itself is infused with a bit of dried oregano as it is cooked; substitute any other dried herb as desired to change the flavor profile. This cous cous salad serves about 6 as a side dish item.

Roasted Pepper and Fresh Corn Cous Cous Salad

Ingredients:

• 1 red pepper, roasted and skinned (see recipe below)
• 1 Anaheim chile, roasted and skinned (see recipe below)
• Oil as needed for roasted peppers
• 1 3/4 cup plain bulk cous cous
• 2 cups defatted chicken or vegetable stock
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano leaves
• 2 cobs fresh corn, cooked, see note
• 2 green onions, sliced on the diagonal, white and green parts
• 2 to 3 oz. sliced black olives
• 2 Tbsp chopped fresh cilantro
• 1 Tbsp chopped fresh parsley
• 1 lime, squeezed, seeds removed if any

Procedure:

1. Take the red pepper and the Anaheim chile and coat lightly with a bit of vegetable oil. Place on a sheet pan or cookie sheet in an oven under a preheated broiler set to 400 degrees. Cook until the peppers have blistered on all sides, carefully turning with tongs as needed to cook all sides.
2. Remove the sheet pan from the oven and, with tongs, place the charred peppers into a zippered plastic bag. Seal and allow the peppers to steam until they are room temperature. When cooled, remove them from the bag and peel off the charred skin. Remove core and scrape out seeds. Dice the red pepper and the Anaheim chile. Set aside for the salad.
3. In a medium saucepan with a lid, bring the defatted chicken stock or vegetable broth to a boil with the olive oil, salt, pepper and dried oregano leaves. As soon as the liquid comes to a full boil, remove the pan from the heat and add in the cous cous. Stir until the mixture is smooth and cover the saucepan with the lid. Let stand for about 5 minutues to allow the cous cous to absorb the liquid.
4. While the cous cous is absorbing the broth, cut the corn from the cobs and place in a mixing bowl. Add in the sliced black olives, sliced green onions, reserved diced roasted and peeled peppers, chopped cilantro and parsely, and the lime juice.
5. After the cous cous has absorbed all the liquid, take a fork and lightly fluff. Break up any lumps that may have formed. Add the cous cous to the vegetable and lime mixture. Stir lightly to incorporate all the ingredients together.
6. Serve immedieately, or let the salad completely cool, then cover and chill.

Note: Corn can be left over boiled or steamed corn on the cob or fresh and cooled grilled corn. If fresh corn on the cob is not avaliable, use thawed and lightly cooked frozen sweet corn.

For other cous cous salad recipes, try Cous Cous Salad Three Ways, a basic cous cous salad with Greek, Mediterranean or summar vegetable variations.

Cous Cous Salad with Roasted Peppers

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