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Couscous salad with grilled tomatoes and sweetcorn
30 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 305
  • Fat about 14g
  • Carbohydrates about 36g
  • Protein about 7g
This is needed
This is needed for 6 people
To cook the couscous
  • 2 corn cobs
  • salted water, boiling
  • 200 g Pearl couscous
Charcoal/gas/electric grill
  • 2 organic lemon, cut in half
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 350 g vine-ripened cherry tomatoes
  • 5 tbsp olive oil
  • 2 tsp dried rosemary
  • 0.75 tsp salt
  • 1 tsp garlic powder
  • a little pepper
  • 0.5 bunch dill, torn into pieces
  • 0.5 bunch peppermint, torn into pieces
  • 250 g mini cucumbers, sliced
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And that's how it's done
And that's how it's done
To cook the couscous
Remove the leaves and fibres from the corn cobs. Cook the couscous and corn cobs in boiling salted water for approx. 8 mins., rinse with cold water, drain. Empty the couscous into a bowl.
Charcoal/gas/electric grill
Brush the corn cobs and tomatoes with the oil, season with salt. With the lid down, grill the tomatoes in a grill tray along with the corn cobs and lemon halves over/on a medium heat (approx. 200°C) for approx. 15 mins. all over. Remove the vegetables from the grill.
Squeeze the juice from the grilled lemons, mix with the oil, rosemary and garlic in a bowl, season.
Remove the corn kernels from the cobs using a knife. Mix the dressing into the couscous, mix in the sweetcorn with the grilled tomatoes, cucumbers and herbs.

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