Israeli Couscous and Corn Salad

serves 4-6


  • 1 c dry Israeli couscous
  • 1.5 c low sodium, organic chicken stock
  • 1 T extra virgin olive oil
  • 1 1/2 c fresh corn, about 2 ears
  • 1 green onion, finely chopped
  • 1 clove garlic, minced
  • pinch of red chile powder
  • dash of clove
  • 1/2 c fresh cilantro, chopped
  • 3/4 c tomato, seeded and diced
  • 2 t apple cider vinegar (optional)
  • 2 T Greek yogurt (optional)
  • kosher salt and fresh ground black pepper to taste


  1. Bring couscous and stock to a boil in a medium sauce pan. Cover, remove from heat, and let stand 15 minutes.
  2. In a small skillet, heat oil over medium low. Add corn, onion, garlic, red chile powder, clove, salt, and pepper.
  3. Saute corn, about 5 minutes.
  4. When couscous is ready, fluff with a fork.
  5. Stir corn, cilantro, and tomato into couscous. Refrigerate at least 30 minutes.
  6. Just before serving, wisk vinegar and yogurt together. Pour over couscous and fold in. Add salt and pepper if needed.