Summer Garden Couscous Salad

3 med. ears sweet corn, husks removed
1 cup reduced sodium vegetable or chicken broth
1 cup uncooked couscous
1 med. cucumber halved and sliced
1-1/2 cups cherry or grape tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 TBS minced fresh parsley
3 TBS olive oil
3 TBS fresh lemon juice
1 tsp dried oregano
3/4 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper

Place corn in dutch oven, cover with water and bring to boil. Cook for 5-9 minutes until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from heat, cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with 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 and add to cucumber mixture. Stir in couscous. In a small bowl whisk the oil, lemon juice and seasonings, pour over salad and toss to coat. Serve immediately or cover and refrigerate until chilled.
Makes 9 3/4 cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user SHLY1014.