This is a recent addition to my cookbook. I was looking for more meatless dishes. This one is especially good in summer, when you can get fresh corn. This salad is served at room temperature so it is easily made ahead.
Bring a large pot of water to a boil. Add corn.
Cook for 5 minutes from the time corn hits the water.
Transfer to a baking dish to cool.
Season water generously with salt and bring back to a boil.
Cook couscous according to instructions on the package.
Drain in a colander and rinse with cold water until cooled.
Drain thoroughly and transfer to a large mixing bowl.
Preheat grill to high. Clean and oil grate (or use a cast iron grill pan with raised ridges on stove top)
While the grill is heating, place zucchini in a large mixing bowl.
Drizzle with 1 tbsp (15 mL) olive oil.
Mix. Season with salt and pepper, and mix again.
Grill until charred and tender, about 2 minutes per side.
Transfer to a baking sheet to cool.
When the corn is cool, hold each cob perpendicular to a cutting board and cut kernels from cobs.
Transfer kernels to bowl with couscous and add zucchini.
In a small bowl, whisk garlic, lemon zest, lemon juice and remaining 5 tbsp (75 mL) olive oil.
Pour over salad and mix.
Season with salt and pepper, and add tomatoes and chopped basil.
Mix again.
(Salad will keep, covered and refrigerated, for up to 1 day.)
When ready to serve, transfer to a serving platter and bring to room temperature.
Using a Y-peeler, shave Pecorino Romano over salad.
Garnish with basil leaves.
Ingredients
Directions
Bring a large pot of water to a boil. Add corn.
Cook for 5 minutes from the time corn hits the water.
Transfer to a baking dish to cool.
Season water generously with salt and bring back to a boil.
Cook couscous according to instructions on the package.
Drain in a colander and rinse with cold water until cooled.
Drain thoroughly and transfer to a large mixing bowl.
Preheat grill to high. Clean and oil grate (or use a cast iron grill pan with raised ridges on stove top)
While the grill is heating, place zucchini in a large mixing bowl.
Drizzle with 1 tbsp (15 mL) olive oil.
Mix. Season with salt and pepper, and mix again.
Grill until charred and tender, about 2 minutes per side.
Transfer to a baking sheet to cool.
When the corn is cool, hold each cob perpendicular to a cutting board and cut kernels from cobs.
Transfer kernels to bowl with couscous and add zucchini.
In a small bowl, whisk garlic, lemon zest, lemon juice and remaining 5 tbsp (75 mL) olive oil.
Pour over salad and mix.
Season with salt and pepper, and add tomatoes and chopped basil.
Mix again.
(Salad will keep, covered and refrigerated, for up to 1 day.)
When ready to serve, transfer to a serving platter and bring to room temperature.
Using a Y-peeler, shave Pecorino Romano over salad.
Garnish with basil leaves.