With grilled lemon, scallions, feta and walnuts, this grilled corn couscous is a fantastic summer side dish. It’s made with pearl couscous.
- For grilled corn & lemon
- 5 ears corn, shucked
- 2 teaspoons olive oil
- 1 lemon halved
- For couscous
- 1 tablespoon olive oil
- 2 cups pearl (Israeli) couscous
- 2–1/4 cups water
- 3 scallions, thinly sliced
- 1/4 cup chopped walnuts
- 1/4 cup crumbled feta
- 1/4 cup chopped parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Flaky sea salt and black pepper to taste
- Preheat a gas or charcoal grill on high heat.
- Rub the corn with 2 teaspoons olive oil. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs.
- Grill the lemon halves for 1-2 minutes, cut side down, until they are grill marked.
- For the couscous, heat 1 tablespoon olive oil in a large saucepan over medium heat. Toast the couscous stirring until it golden, about 5 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer, stirring periodically, until the couscous is tender and most of the water has been absorbed, about 10 minutes. Drain any remaining water.
- In a large bowl, combine the couscous and corn. Squeeze in the grilled lemon juice and fold in the scallions, walnuts, feta, parsley, salt and pepper.
- Season to taste with flaky sea salt and additional black pepper.