Blistered Corn, Almond & Lime Couscous
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Blistered Corn, Almond & Lime Couscous
Recipe by Courtney Roulston
Ingredients
4 whole cobs corn, husks removed
2 cups San Remo couscous
2 teaspoons whole cumin seeds
1 tablespoon extra virgin olive oil
2 cups boiling water
1 long green chilli, chopped
2 cups baby spinach, roughly chopped
½ cup whole roasted almonds (skin on), roughly chopped
1 cup flat leaf parsley, roughly chopped
1 cup coriander, roughly chopped, plus a few sprigs to garnish
½ cup fresh pomegranate seeds, plus extra to garnish
dressing
juice and zest 2 limes
1 tbsp maple syrup
2 tbsp extra virgin olive oil
sea salt and cracked black pepper to taste
Method
Heat a non-stick frying pan over a medium/high heat. Place the corn into the pan and cook for 10 minutes, turning occasionally until blistered and charred on the outside. Allow the corn to cool slightly before slicing the kernels from the cob.
Dry roast the cumin seeds in a small frypan for 1 minute then crush in a mortar and pestle. Place the couscous, ground cumin and oil into a large flat bowl or tray. Using clean hands, rub the oil into the couscous to coat the outside of the grains. Mix through the boiling water until absorbed, then cover and set aside to steam for 8-10 minutes. Fluff the couscous with a fork once ready.
Whisk all the dressing ingredients together in a small bowl.
Mix the corn kernels, chilli, spinach, almonds, parsley, coriander and pomegranate seeds into the couscous. Place the salad into a serving bowl and garnish with coriander sprigs, pomegranate and extra almonds.
