In order to bring you the best organic produce, some ingredients may differ from those depicted.

Couscous bowls with spiced beef, corn salad, and pineapple dressing

Dairy-Free, Soy-Free, Spicy, <600 Calories, Protein Plus

2 Servings, 530 Calories/Serving

20 Minutes

Bright, fresh, and bursting with flavor, this corn salad is sure to be a favorite. Cool cucumber, pickled jalapeños, and a sweet pineapple dressing bring home that tropical wow factor.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup couscous
1 ear organic corn
Protein options:
10 ounces ground beef
12 ounces plant-based Impossible™ Burger
Sunbasket Balinese spice blend (granulated garlic - ground turmeric - ground ginger)
2 tablespoons apple cider vinegar
1 organic cucumber
2 tablespoons pickled jalapeños (optional)
Sunbasket pineapple-miso vinaigrette (pineapple - miso - orange juice - honey - extra virgin olive oil - kosher salt - red chile flakes)

Nutrition per serving

Calories 530, Total Fat 25g (32% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 240mg (10% DV), Total Carb. 51g (19% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 1g Added Sugars, 2% DV), Protein 27g
Contains: Tree Nuts (coconut), Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the couscous

In a medium sauce pot, bring ¾ cup [1½ cups] lightly salted water to a boil with 1 tablespoon butter (from your pantry) if using. Stir in the couscous and remove from the heat. Cover and let stand until the couscous is tender and the liquid is absorbed, 6 to 8 minutes. Fluff with a fork and cover to keep warm. Meanwhile, prepare the corn.

Prep and sauté the corn

Shuck the corn. Lay the ear flat on a cutting board and cut lengthwise down the sides of the cob to remove the kernels.

In a dry large frying pan over high heat, add the corn and cook, stirring occasionally, until just tender and lightly browned, 3 to 5 minutes. Transfer to a large bowl and season to taste with salt and pepper. Do not clean the pan.

While the corn is cooking, prepare your protein.

Prep and cook your protein

Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In the same pan used for the corn, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add your protein, season generously with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Stir in the Balinese spice blend and cook until fragrant, 1 to 2 minutes.

Add the apple cider vinegar and ½ cup [1 cup] beer (from your pantry) or water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened slightly and your protein is cooked through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

While your protein is cooking, make the salad.

Prep the remaining ingredients; assemble the corn salad

Peel the cucumber if desired; cut the cucumber into ½-inch pieces.
If using, finely chop the jalapeños. Wash your hands after handling.

To the bowl with the corn, add the cucumber, pineapple-miso vinaigrette, and as many jalapeños as you like and stir to combine. Season to taste with salt and pepper.

Serve

Transfer the couscous to individual bowls. Top with your protein and the corn salad and serve.

Kids Can!

Measure the water for the couscous.
Shuck the corn.
Time the cooking.

View full recipe details