Happy Labor Day!
My Israeli Couscous Tomato and Corn Salad with Goat Cheese recipe is perfect for the weekend. We only have a few more days of summer, so get out there and start grilling!
This recipe works really well on the stovetop as well. Just sauté the corn and tomatoes instead of grilling. Come winter, use the corn you froze from the farmer’s market this summer.
If you can find Israeli Couscous, get it! I (hate to say it) get mine from Amazon, it can be hard to find, but so well worth it. I like the whole wheat version for that nutty flavor, and toasting it in a tiny bit of butter before adding the chicken stock, really brings an unexpected ‘why the heck is this so good?’ to the dish.
If you can’t find Israeli Couscous, sub-in orzo, ditilini or pastini. Any tiny pasta will work, be sure to toast it, to bring out that nutty flavor. Here’s a little guide to pasta shapes, in case you want to brush up.
Great for:
- lunches (packs well)
- potlucks or a picnic (everyone loves it)
- a quick and easy dinner, just add some grilled chicken or shrimp
Grilled Corn and Tomato Salad with Goat Cheese
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Lunch, dinner
- Method: Grill
- Cuisine: American
Ingredients
- 1 teaspoon butter
- 1–1/2 cups Israeli couscous (affiliate link)*
- 1 teaspoon Kosher salt (affiliate link)
- 2 cups chicken stock (or water)
- 2–3 tablespoons olive oil
- 1–1/2 pounds cherry tomatoes
- 3–4 ears corn, shucked
- 1 small red onion, leaving core in, cut into wedges
- 2 lemons, cut in half
- 4 oz. goat cheese
- 2 tablespoons fresh thyme, chopped
- Fresh cracked black pepper to taste
Instructions
In a large pot (with a lid) add butter heat until bubbly, then add the couscous, stir while ‘toasting’ the couscous for about 3 minutes. Then stir in 2 cups of chicken stock (or water) and Kosher salt (affiliate link). Cover and bring to a boil, reduce heat and simmer couscous until tender about 10 minutes (see package instructions for cooking time). Set aside.
Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes, corn, onion, and lemon with 2-3 tablespoons olive oil and season with kosher salt (affiliate link) and pepper. Grill the vegetables, turning occasionally until charred in spots and tender, 6 to 8 minutes. Let cool slightly.
Chop tomatoes and onion cut kernels from cobs (if using corn on the cob), and add to the couscous. Juice the lemons and add to the vegetable and couscous mixture with the chopped thyme. Season with kosher salt (affiliate link) and pepper. Serve warm or at room temperature. Top with goat cheese and lots of fresh cracked black pepper.
Notes
*Israeli couscous (affiliate link) can be hard to find, I order mine on Amazon. It is very much like pasta or a Sicilian fregola pasta. It’s quite delicious and a great thing to keep in your cupboard. It goes well with any roasted vegetables and a little cheese, boom, dinner done! If you can’t find it, use orzo or any other tiny pasta like ditalini or acini di pepe (also called soup pasta).
Why toast the pasta in butter? It gives the pasta a wonderful nutty, chewy texture. It adds a great deal of dimension to this simple grilled salad.
Israeli Couscous Tomato and Corn Salad with Goat Cheese
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 1x
- Category: Salad
- Method: Grill
- Cuisine: American
Description
Israeli couscous (affiliate link) are small, nutty, chewy pearls of pasta that make a wonderful textural contrast to the tender vegetables and creamy goat cheese in this salad. It’s a terrific side dish for a late-summer cookout or barbecue.
Ingredients
- 1 1/2 cups Israeli couscous (affiliate link)*
- 1 teaspoon butter
- 2 cups chicken stock (or water, then add a pinch of salt)
- 2–3 tablespoons olive oil
- 1 1/2 pounds cherry tomatoes
- 3–4 ears corn, shucked
- 1 small red onion, leaving the core in, cut into wedges
- 2 lemons, cut in half
- 4 oz. goat cheese
- 2 tablespoons fresh thyme, chopped
- Kosher salt (affiliate link) and fresh cracked black pepper
Instructions
- In a large pot (with a lid), heat butter heat until bubbly, then add the couscous, stir while ‘toasting’ the couscous for about 3 minutes. Add chicken stock (or water). Cover and bring to a boil, reduce heat and simmer couscous until tender about 10 minutes (see package instructions for cooking time). Strain if needed, then set aside.
- Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes, corn, onion, and lemon with 2-3 tablespoons oil and season with kosher salt and pepper. Grill the vegetables (the lemons too!), occasionally turning, until charred in spots and tender, 6 to 8 minutes. Let cool slightly.
- Chop tomatoes, and onion, cut kernels from cobs, and add to the couscous. Juice the lemons and add to the vegetable and couscous mixture with the chopped thyme—season with kosher salt and pepper. Serve warm or at room temperature. Top with goat cheese.
Notes
*Israeli couscous (affiliate link) is hard to find and sometimes called Pearl Couscous. I order mine on Amazon. It is very much like pasta or Sicilian fregola pasta. It’s pretty delicious and a great thing to keep in your cupboard. It goes well with any roasted meat or vegetables and a little cheese; boom, dinner done! If you can’t find it, use orzo or any other tiny pasta like ditalini or acini di pepe (also called soup pasta). I like the whole wheat variety.
Why toast the pasta in butter? It gives the pasta a wonderful nutty, chewy texture. It adds a great deal of dimension to these simple grilled salads.
Let me know how you like the salad! Thoughts and comments are always appreciated!
Thanks for reading! I hope you try this yummy salad!
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