Israeli couscous and corn salad
Delight in the flavors of Israeli couscous and sweet corn with this delicious salad. Bright, fresh, and perfect for any meal.
Ingredients:
- 3 red bell peppers, cored and seeded but left whole
- 15 ears of corn, husked
- 1/2 cup extra-virgin olive oil
- 1 small red onion, halved and sliced thinly
- 1/3 cup fresh lime juice
- 1 teaspoon salt
- Freshly ground pepper
- 2 cups chopped cilantro
Instructions:
- Prepare a grill and place the peppers on it, cooking until they are charred all around, for approximately 20 minutes. Put the peppers in a bowl, cover it with plastic wrap, and let it sit for 10 minutes to steam. Remove the skin from the peppers and slice them thinly.
- Coat the corn with 1/4 cup of olive oil and grill it over medium-high heat until it's charred in some spots yet still crunchy, around 7 minutes. Allow it to cool down a bit. Cut the kernels off the cobs in a large bowl.
- Combine the grilled peppers and red onion with the corn. Mix in lime juice, the remaining 1/4 cup of olive oil, and cilantro. Toss the ingredients together thoroughly. Season with salt and pepper, toss once more, and then it is ready to be served.
Summary:
- Calories: 1981 kcal
- Fat: 75 g
- Protein: 44 g
- Carbs: 300 g
- Potassium: 1998 mg
- Magnesium: 247 mg