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Grilled Apricot and Corn Harissa Couscous

Grilled Apricot and Corn Harissa Couscous

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 15-17 minutes
  • Total Time: 25-27 minutes
  • Yield: Serves 4 1x

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. Preheat a gas or charcoal grill on medium high heat. Toss the apricots and corn with 1 tablespoon olive oil, salt and pepper.
  3. 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.
  4. Stir the harissa and 2 teaspoons olive oil into the couscous. Fold in the apricots, corn, scallions, arugula, pistachios, chives and parsley.
  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 15-17 minutes
  • Total Time: 25-27 minutes
  • Yield: Serves 4 1x