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.
IF you do not have a grill, you can do this on the cooktop using a cast iron pan with ridges, it will produce the same charred lines as a grill.
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 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. (It’s strong and salty, so go easy.) 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.
IF you do not have a grill, you can do this on the cooktop using a cast iron pan with ridges, it will produce the same charred lines as a grill.
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 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. (It’s strong and salty, so go easy.) Garnish with basil leaves.