Couscous Corn Salad with Lemon Dijon Vinaigrette

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We love a salad with a personality! And this Lemon Dijon Couscous Corn Salad shows up and makes an impression. 

This isn’t a “just there for color” kind of salad — it’s got layers, texture, and is packed with flavor. The salad starts with a layer of crisp romaine, peppery arugula and tossed with fresh basil to add some unexpected depth while working well with the greens. From there, the bed of lettuce is topped with tender couscous, sliced green onions, edamame, and sweet roasted corn. 

Everything is finished with a tangy lemon dijon vinaigrette that is bold enough to complement the sweetness of the corn and the earthiness of the greens. It pairs well with BBQ, grilled chicken or tacos. 

This bright, tangy salad is perfect for your next spring or summer patio party or weeknight taco dinner. 

Why You’ll Love this Couscous Corn Salad

• It makes a statement! Not only does this salad present so beautifully on a table, it has restaurant-level taste.
• Perfect dish for Tex-Mex night! The charred corn, bright flavors of this salad will pair perfectly with tacos, enchiladas, or with some grilled chicken.
• It’s far from bland! Each forkful is a different experience. Great salads are packed with flavors and textures that complement each other. This salad does not miss the mark!

How to Make Couscous Corn Salad, Step by Step

Step 1: Roast corn, steam edamame and cook couscous on the stovetop.

Start by roasting corn cobs and making couscous and edamame on the stovetop. 

Preheat oven to 425ºF for roasting corn cobs. You will place the corn cobs directly on the oven rack to roast for 20-25 minutes. When the corn is done roasting, allow it to cool for 10 minutes before removing the husks and cutting the kernels off the cob. toasting your prosciutto in the oven until it gets browned and crispy.

While the corn is roasting, bring two separate pots of water to a boil. One will be for cooking the couscous, and the other will be for steaming the edamame. Cook them according to the package instructions and remove them from the heat to cool.

Tip: Make sure your warm ingredients – corn, edamame, and couscous- cool for at least 15 minutes. If they are added to the salad when hot, the heat will wilt the lettuce leaves.

Step 2: Make your Dijon vinaigrette dressing.

Making homemade dressings is actually super simple, and it tastes so fresh! This dijon vinaigrette adds a tangy punch of flavor to this salad that complements the toppings so well.

You just need a handful of ingredients to make this dressing. Add olive oil, apple cider vinegar, dijon mustard, garlic powder, onion powder, honey, salt, and pepper to a jar. 

Seal the jar with the lid and give it a good shake to emulsify the mixture. You can stop shaking once the mixture looks smooth and creamy. 

Step 3: Chop lettuce and prep toppings. 

Grab your cutting board and a sharp knife and get to chopping! We recommend having bowls set to the side to hold your chopped toppings before you assemble the salad. 

Start by chopping the lettuce and green onions. Measure out arugula and basil leaves and add them to a large salad bowl.

Step 4: Assemble your chopped salad!

This is the fun part! Add your toppings – green onions, corn, couscous, and edamame-  to your bed of lettuce. Drizzle dijon vinaigrette over the top of the salad and toss with salad tongs to mix. 

Tip for making Dijon vinaigrette dressing…

You want to make sure your vinaigrettes are emulsified – meaning they are smooth and evenly blended together. For the best flavor, there shouldn’t be a separation of oil from the rest of the ingredients. You can do this a couple of ways:

1. Pour the ingredients into a jar, seal the lid, and give it a good shake.
2. Add the ingredients to a bowl and whisk with a hand frother until smooth.

What pairs well with this salad? 

This salad can pair well with almost any grilled or battered meat. It can also pair well with some fish and Tex-Mex entrees. Here are some of our favorite pairings with this salad. 

• Grilled or breaded chicken
• Flank Steak
• Grilled shrimp
• Beef or chicken tacos
• Enchiladas (try our White and Green Chicken Enchiladas)

Can I make this salad ahead of time? 

Yes, you can. But make sure to store lettuce and toppings separately before serving. 

We don’t recommend assembling the salad ahead of time because the dressing can make the lettuce soggy. 

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