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Recipe Detail Page
Pearl Couscous Salad with Corn, Zucchini & Basil
Summer 2021
Sweet corn, charred zucchini and sharp Pecorino cheese come together for a unique spin on a pasta salad. Pearl (a.k.a. Israeli) couscous is a toasted, round pasta from the Mediterranean that’s particularly well-suited to salads. If you can’t find it, orzo is a worthy substitute.
Serves 6 to 8
3 ears corn, shucked
Salt to taste
1 3/4 cups (425 mL) pearl couscous (250 g package)
1 medium green zucchini, about 8 oz (225 g), cut into 1/3-inch (8-mm) rounds
1 medium yellow zucchini, about 8 oz (225 g), cut into 1/3-inch (8-mm) rounds
6 tbsp (90 mL) extra virgin olive oil, divided
Freshly ground pepper to taste
1 clove garlic, grated on rasp
1 tsp (5 mL) finely grated lemon zest
3 tbsp (45 mL) fresh lemon juice
1/2 cup (125 mL) roughly chopped basil
Chunk Pecorino Romano
Basil leaves for garnish
1. 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.
2. Preheat grill to high. Clean and oil grate.
3. 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.
4. 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.
5. 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.)
6. 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.
Serves 6 to 8
