Grilled Apricot Corn Couscous
on Jun 17, 2019, Updated Jul 08, 2026
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This grilled apricot corn couscous is a simple summer side dish with fantastic flavor. I toss pearl couscous with harissa to give it a nice kick along with scallions, parsley and pistachios. This recipe is savory, herby and a little bit tart and sweet. It’s the perfect way to enjoy peak produce season.
Table of Contents
Why You’ll Love This Recipe
Apricots and corn are the pair you didn’t know you were missing. They’re probably not the first fruit-vegetable combo that comes to mind, but summer is the season to bask in fresh produce. That means experimenting with unexpected ingredient partners.
Pearl couscous is a good base for side dishes and salads. While I’m a fan of Moroccan couscous, these big round pearls hold their own with lots of other ingredients. I also like that the corn and couscous are about the same size. This lemony roasted vegetable couscous recipe is another variation that I make.
It’s a side dish that you can also serve as a vegan main dish. I live by this formula no matter the season: fruit/veggies + grains + greens. It always works.
The Ingredients
This is what you need:
- Corn: Look for ears of corn that are tightly wrapped in their husks with damp silk on top. This is the best way to guess whether you get corn with plump kernels rather than ones that are dried out.
- Apricots: It’s best to chose apricots that are are more firm than overripe and soft. They should have a slight give when you press them. You can substitute with 2 peaches if you prefer their more sweet and less tart flavor.
- Pearl couscous: Also known as Israeli couscous, it’s technically pasta and not a grain. Make sure to refer to the recommended cook time on the package directions. Lately, I’ve been finding that it can vary depending on brand.
- Harissa: This North African condiment is a made with dried red chilies, garlic, olive oil and spices. Mina is a brand that I like that comes in mild and spicy.
- Scallions: These mild green onions are almost like a fresh herb. They also add something lightly crisp to each bite.
- Roasted pistachios have more nutty flavor than raw ones. You can use unsalted or lightly salted. Almonds or toasted walnuts are a good substitute.
- Arugula is a delicate green with a peppery kick. You can swap with baby spinach or use a mix of both.
- Parsley: Chopped fresh herbs are important to add flavor to the overall dish. I like parsley, but if you’re a cilantro fan, then include both. This is a good way to use up whatever herbs you have in your kitchen.
- Olive oil, kosher salt and black pepper round out the pantry ingredients for this summer side dish recipe.
How To Make This Grilled Apricot Corn Couscous
Preheat a gas or charcoal grill on high heat.
1. Grill the corn and apricots. Rub them with olive oil before putting them on the grill. The corn will need longer, about 5-7 minutes, to get those nicely charred kernels. Start the corn before the apricots, which will only take 1-2 minutes per side to get grill marks. Let everything cool before slicing the corn off the cobs and quartering the apricots.
2. Make the couscous. Toast it with oil over medium heat for a couple minutes. Then pour in the water, bring it to a boil, reduce heat to low, cover and simmer until the couscous is tender. There may still be some water in the pot. Just drain it. Stir the couscous with harissa, salt and pepper.
3. Combine the rest of the ingredients with the couscous including the grilled corn and apricots, scallions, pistachios, parsley and arugula.
Serving
This recipe works with other dishes with Mediterranean, North African and Middle Eastern ingredients. Pair it with barbecue tofu skewers, easy grilled halloumi and veggies or these grilled vegetable pesto sandwiches.
More Stone Fruit Recipes
Balsamic Tomato Peach Salad
Mixed Stone Fruit Salad
Summer Chopped Salad
Peach Caprese Salad
Grilled Apricot Corn Couscous
Ingredients
For corn and apricots
- 3 ears corn
- 3 apricots, halved
- 1 tablespoon olive oil
For couscous
- 1 tablespoon olive oil
- 1 1/2 cups pearl couscous
- 1 3/4 cups water
- 1 tablespoon harissa
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 scallions, thinly sliced
- 1/4 cup chopped roasted pistachios (unsalted or lightly salted)
- 1/4 cup chopped parsley
- 2 cups baby arugula
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Instructions
- Preheat a gas or charcoal grill on high heat.
- Rub the corn and apricots with 1 tablespoon olive oil. Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Grill the apricots about 1-2 minutes per side until they have grill marks.
- Let the corn and apricots cool slightly. Slice the kernels off the cobs and quarter the apricot halves.
- For the couscous, heat 1 tablespoon olive oil in a large saucepan over medium heat. Toast the couscous stirring until it is golden, about 2-3 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the couscous is tender and most of the water has been absorbed, about 10 minutes. (Refer to the recommended cook time on the package.) Drain any remaining water.
- In a large bowl, stir the couscous with the harissa, salt and pepper. Then fold in the corn, apricots, scallions, pistachios, parsley and arugula.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks fantastic – and thank you for reminding me, I’ve not had any stone fruit yet – it must be ready in London by now?
Every year I am reminded how wonderful stone fruit is!
I couldn’t get Apricots so I used peaches. Also “grilled” them in cast iron on the stove. This was delicious! The corn actually tasted like it was grilled.
Peaches and corn are such a fantastic combination. And cast iron is a great idea, too!