Mary Higginbotham, from the UK Cooperative Extension Office, is back for another edition of What's Cookin'? guest and, this week, she's serving up a delicious Kentucky Proud recipe that is full of fresh, crisp, summer flavors. Check out this recipe for Summer Corn & Couscous Salad and get ready to Plate It Up!
Photo courtesy of Mary Higginbotham
Photo courtesy of Mary Higginbotham


3 ears sweet corn, shucked and washed
1 cup low-sodium chicken broth
1 cup uncooked couscous
1 cup garbanzo beans (chick peas), drained and rinsed
1 medium cucumber, washed, quartered and diced
1 ½ cups cherry tomatoes, washed and halved
½ cup feta cheese
¼ cup chopped sweet onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
¾ teaspoon ground cumin
½ teaspoon each salt & pepper


Boil corn for 6-9 minutes or until tender. Drain corn and immediately place in ice
water. Drain ice water and pat corn dry.  Using a sharp knife cut the corn kernels
from the cobs.
In a separate saucepan, bring broth to a boil and stir in couscous. Remove couscous from heat, cover and let stand 5-10 minutes. Fluff couscous with a
fork and set aside to cool.
In a large bowl, combine the beans, cucumber, tomatoes, cheese, onion and parsley. Add couscous and corn to the vegetables.
In a small bowl, whisk together the dressing ingredients. Pour over the couscous mixture; toss to coat. Serve chilled.

What’s Cookin’? is sponsored each week by Murphy Appliance Company in Owensboro!


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