Perfect Summer salad: Tabbouleh with blueberries, corn and cucumber


There’s nothing better than eating fresh seasonal food! Celebrate the warm weather with our delicious blueberry « Tabbouleh »! Prepare this quick and vibrant salad at home, then store it in your basket to take to the park, or the beach. It’s fast and easy to make so you can spend more time having fun outside!

Tabbouleh with blueberries, corn and cucumber

Yield: Makes 1-2 portions


1 ear fresh corn, cooked and cut into pieces

1/2 cucumber, diced

1/2 cup pearl couscous

3/4 cup fresh blueberries

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 tablespoon fresh cilantro, finely chopped

Salt and pepper


  1. Cook couscous in a pot of boiling water, following package directions.
  2. Cool by running cold water over the couscous in a colander set in the sink. Drain and reserve.
  3. In a large bowl, combine couscous with the rest of the ingredients. Cover and refrigerate until ready to serve.
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Lachapelle Delphine

On evenings and weekends, Delphine spends most of her time in the kitchen, testing new recipes. Her passion for food and her obsession with cookbooks fuel her creativity and push her to always be aware of new emerging trends.