Couscous Salad with Charred Corn and Basil

Couscous Salad with Charred Corn and Basil


For the Salad:

2 cups Pearl (or Israeli) Couscous
3 cups water
1/2 teaspoon kosher salt, plus more to taste
2 tablespoons extra virgin olive oil
1 medium shallot, finely chopped (about 1/4 cup)
3 ears fresh yellow corn, shucked
3 ounces feta cheese, crumbled
1/4 cup roughly chopped fresh basil, plus more to top
3 tablespoons chopped fresh chives, plus more to top

For the Dressing:

1/4 cup extra virgin olive
1 small shallot, finely chopped (about 2 tablespoons)
2 garlic cloves, minced
3 tablespoons lime juice
1/4 teaspoon kosher salt


Cook couscous according to package instructions. 

Make the dressing: In a small bowl, whisk all the “dressing” ingredients together and set aside. 

In a large cast iron skillet, warm the olive oil over medium heat and add the shallot and corn. Cook until fragrant and corn begins to soften, about 3-5 minutes. Increase heat to medium-high and continue cooking until corn gets a nice, light brown char (as if you’d roasted it) – be careful not to burn the shallot or corn here. Once done cooking, transfer to a large plate, spread out and allow it to cool to room temperature.

Assemble the salad: In a large bowl, mix together the couscous, corn, feta, basil, chives and dressing. Taste and adjust seasoning as desired. Garnish with additional basil and chives. Serve room temperature; store leftovers covered in the refrigerator for up to 3 days.