Taking inspiration from the flavors and spices of a Moroccan tagine, this grilled apricot and corn harissa couscous also has chopped pistachios, parsley and arugula.
- 2 tablespoons plus 2 teaspoons olive oil
- 1 cup pearl (Israeli) couscous
- 1 cup plus 2 tablespoons water
- 3 apricots, halved, pitted and cut into 8 slices
- 3 corn cobs, shucked
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons harissa
- 2 scallions, thinly sliced
- 2 ounces baby arugula (about 2 handfuls)
- 1/4 cup roughly chopped pistachios
- 1 teaspoon minced chives
- 1/4 cup roughly chopped parsley
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Toast the couscous until it is golden, about 5 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the couscous is tender, about 10 minutes. Transfer to a large bowl.
- Preheat a gas or charcoal grill on medium high heat. Toss the apricots and corn with 1 tablespoon olive oil, salt and pepper.
- Grill the corn until it is lightly charred, about 5-7 minutes. Grill the apricots until they have grill marks, about 1-2 minutes per side. Let the corn cool slightly before slicing the kernels off the cob.
- Stir the harissa and 2 teaspoons olive oil into the couscous. Fold in the apricots, corn, scallions, arugula, pistachios, chives and parsley.