Learn how to make Corn and Couscous Salad, one of Rita's recipes for Memorial Day picnics.

Corn and Couscous Salad


  • 3 tablespoons uncooked couscous
  • 3 tablespoons water
  • ½ cup frozen whole-kernel corn, thawed
  • 1 (2-ounce) jar diced pimientos, drained


  • 1 medium green onion, cut crosswise into 6 pieces
  • 3 tablespoons fat-free low-sodium chicken broth
  • 1 tablespoon white wine vinegar
  • 1 teaspoon olive oil
  • ½ teaspoon light brown sugar
  • ½ medium garlic clove, minced
  • 1/8 teaspoon black pepper


  1. Boil water and add couscous. Cook for length of time according to package directions. Transfer to medium bowl. Cover and refrigerate for 5 minutes or cool slightly.
  2. In food processor or blender, process dressing ingredients for 15 seconds or until green onion is finely chopped.
  3. Pour dressing over couscous. Stir in corn and pimientos.
  4. Serve immediately or cover and refrigerate for up to 2 days.

Make 2 servings