Grilled Corn Couscous

5 from 3 votes

With grilled lemon, scallions, feta and walnuts, this grilled corn couscous is a fantastic summer side dish. It's made with pearl couscous.

Prep Time10

Cook Time20

Total Time30

Course: Side Dishes

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For corn and lemon

5 ears corn
2 teaspoons olive oil
1 lemon halved

For couscous

1 tablespoon olive oil
1-1/2 cups pearl couscous
1-3/4 cups water
3 scallions, thinly sliced
1/4 cup chopped toasted walnuts
1/4 cup crumbled feta
2 tablespoons chopped parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

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 have grill marks.
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. Drain any remaining water.
In a large bowl, combine the couscous and corn. Squeeze the juice from the grilled lemons. Stir in the scallions, walnuts, feta, parsley, salt and pepper.

Notes

You can substitute the feta with goat cheese. If you are vegan, leave out the cheese or use a plant-based, dairy-free substitute.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat the couscous in the microwave. You can also enjoy leftovers cold and stir in baby arugula or spinach with a little vinaigrette.

Nutrition