With grilled lemon, scallions, feta and walnuts, this grilled corn couscous is a fantastic summer side dish. It’s made with pearl couscous.
When summer hits, I always make sure to have a constant supply of roasted tomatoes in my fridge.
My 30-minute roasted tomatoes are how I preserve the season. Then I have a starring ingredient at a moment’s notice for everything including eggs, pastas, salads, grains and more.
And the same can be said about corn. Last weekend I grilled my first ears of the season, and wow, they were good.
Corn is one of those veggies that just doesn’t taste right when you eat it during other months besides summer.
So when it’s that time, I go completely overboard.
I am more likely to consume corn off the cob rather than on the cob. Instead I will put rows of corn on the grill, get them charred all around and slice off the kernels.
Corn has the same versatility that I adore about tomatoes. That’s why they are both on my list of go-to veggies when the weather warms up.
For this grilled corn couscous, I decided to take a temporary but short break from tomatoes. This dish is all about the corn.
The size of the kernels is only slightly larger than the pearl couscous, so they mix together really well for this side dish.
You won’t see me peeling back the husk to peek on what an ear of corn looks like because after that, the kernels tend to dry out.
I pick corn with tightly wrapped husks that are light green. If the outer leaves are dry this can signal that the corn is losing moisture.
Look for any brown holes close to the top because that means there might be worms.
I always buy an extra cob or 2 just to be safe. And I know we will eat it!
This is what you will need for the couscous:
First, I heat up the grill and rub the corn with olive oil. When the grill is ready, I put the shucked ears straight on the grates, turning them every so often.
The final result is corn that is lightly charred on all sides. I give the corn a few minutes to cool before slicing off the kernels.
While the corn is grilling, I grill a halved lemon for a couple minutes warming it and giving it grill marks.
Then on the stove I toast the couscous in olive oil in a saucepan, add the water, bring it to a boil and simmer the grains.
When the couscous is ready, I combine it in a large bowl with the corn.
Next, I stir in the mix of ingredients for flavor and texture. They include sliced scallions, chopped walnuts, feta, parsley, salt and pepper.
You can serve this couscous warm, at room temperature or cold. It is great as leftovers. I will even add greens to turn it into a mess of a salad.
Can you use African couscous instead of Israeli for this recipe? Thanks!
I like how the grains of Israeli/pearl couscous are pretty much the same size as the corn kernels, but you can swap it out and use African couscous instead.
Looks yummy
SO GOOD! I wasn’t sure about corn and walnuts, but it was great. The recipe was easy to follow, roasting the corn straight from the cob (vs canned corn, blegh) made a big difference AND you end up with a ton of food. This recipe is perfect for those who like to meal prep for the week. Thank you for sharing this recipe and for free I might add!