Corn Couscous with Basil, Feta and Lemon
Cook time
Total time
Serves: 6 to 8
  • 1 package (10 ounces) whole wheat couscous
  • 2 cups water
  • 1 tablespoon butter
  • Salt and freshly ground pepper to taste
  • Juice and zest of half a lemon
  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 2 cloves of garlic, minced
  • 1 can (15.25 ounces) Del Monte Whole Kernel Corn, drained
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup crumbled feta cheese
  • Chopped basil, to taste
  1. Combine the water, salt and butter in a saucepan. Bring to a boil and, when boiling, add the lemon juice.
  2. Remove from heat, add the couscous and cover. Let stand for 5 minutes.
  3. In the meantime, heat the olive oil, over medium heat, on a large sauté pan. Add the shallot and garlic and cook for a couple of minutes, until tender and fragrant. Then, add the corn and red pepper flakes and cook for another couple of minutes, until soft.
  4. Transfer the corn mixture to a large bowl. Fluff the couscous with a fork and add to the corn. Add the feta, lemon zest and basil and toss to combine.
  5. Serve warm or at room temperature if serving as a side dish or cold as a salad.
Recipe by Olivia's Cuisine at