Grilled Apricot Corn Couscous
This grilled corn apricot couscous is a simple summer side dish with harissa for a spicy kick plus scallions, parsley and pistachios.
Servings: 4
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
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
Serve warm or at room temperature.
You can store leftovers in an airtight container in the refrigerator up to 4 days. Enjoy them cold or warm them slightly in the microwave.
Optional additions include chickpeas, feta or goat cheese.
Nutrition
Calories: 371kcal | Carbohydrates: 57g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 142mg | Potassium: 352mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1197IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 2mg