YOUR RECIPE FOR STEAM COOKING
Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil
Steaming
Couscous is a quick cooking grain that blends well with vegetables for this light salad or side dish. The combination of fresh corn, heirloom tomatoes and fresh basil is a divine celebration of summer’s bounty. While the couscous and corn are steaming mix the dressing and chop the tomatoes, for an easy delicious meal.
![Steam-oven Corn Couscous Salad.](https://static.wixstatic.com/media/43d86e_629e16282bc74b4e8aaf10ff1fdfcf6b~mv2.jpg/v1/fill/w_147,h_116,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/43d86e_629e16282bc74b4e8aaf10ff1fdfcf6b~mv2.jpg)
INGREDIENTS
Salad
½ cup whole wheat couscous
½ cup of water
¼ tsp, Kosher salt
1 tablespoon olive oil
3 - 4 ears fresh corn, husk removed and kernels scraped from the cob
2 large heirloom tomatoes, cut into ½” dice
1 large handful fresh basil leaves, chopped or torn into small pieces
Dressing
¼ cup lemon juice
¼ cup olive oil
1 tbsp honey
½ tsp sea salt
Dash of freshly ground pepper
PREPARATION
Heat the Combi Steam oven in the Steam Mode 212 ℉ to cook the couscous and corn.
Combine the couscous, water, salt and olive oil in a small oven casserole, place in the oven and cook for 12 - 15 minutes until the water is absorbed and the couscous is dry and fluffy.
Place the corn kernels in a small perforated pan and cook in the Steam mode for 7 minutes.
While the couscous and corn are cooking, whisk the salad ingredients together in a measuring cup and set aside. Combine the cooked couscous and corn in a medium bowl and stir in the dressing. Combine gently with 2 forks, then stir in the tomatoes and basil. Allow the salad to sit for 30 minutes to an hour before serving.
Variations: Add, ½ diced cucumber or 1 medium firm avocado diced.