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Pearled Couscous and Corn Salad with Nectarines

Pearled, also known as Israeli, couscous mixes and mingles with sweet corn, juicy nectarines, and savory prosciutto for a summer salad that’s hearty enough for lunch or dinner.

Serves 6
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
315 calories per serving


> 1 cup pearled couscous
> 3 cups fresh corn kernels
> 2 nectarines, pitted and thinly sliced
> 1/3 cup fresh basil leaves, thinly sliced
> 1/4 cup olive oil
> 3 tbsp white balsamic vinegar
> 1 (3 oz) pkg sliced prosciutto, torn into ribbons
> 3 tbsp pine nuts, toasted (optional)


Heat a large pot of salted water to a boil on high. Cook the pearled couscous according to package directions. Add the corn kernels to pot 1 min. before couscous is done cooking.
Drain corn and couscous together in colander and rinse with cold water until cool. Drain well.
In a large bowl, toss couscous, corn, nectarines, and basil with the oil and vinegar. Season with salt and pepper to taste. Transfer to a platter. Top with the prosciutto and pine nuts, if using.

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