Couscous salad with grilled tomatoes and sweetcorn

Couscous salad with grilled tomatoes and sweetcorn

Total: 45 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 305 kcal
, Fat: 14 g
, Carbohydrate: 36 g
, Protein: 7 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To cook the couscous

2 corn cobs
200 g Pearl couscous
salted water, boiling

Charcoal/gas/electric grill

350 g vine-ripened cherry tomatoes
2 tbsp olive oil
½ tsp salt
2 organic lemons, cut in half


5 tbsp olive oil
2 tsp dried rosemary
1 tsp garlic powder
¾ tsp salt
a little pepper


250 g mini cucumbers, sliced
½ bunch peppermint, torn into pieces
½ bunch dill, torn into pieces
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How it's done

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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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