Charred Corn Couscous with Green Herb Sauce
Pearl couscous, sweet charred corn, and a lemony green herb sauce make a bright side dish in 25 minutes.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (74 reviews)
INSPIRED BY
This original side takes its cue from grilled corn salads and herb-packed grain bowls. Charring the kernels adds a smoky note that makes the simple ingredients taste bigger.
Story
Casey reaches for this couscous when dinner needs something sunny on the plate. The corn picks up a few dark, sweet spots, and the green sauce wakes up every chewy bite without making the recipe fussy. It is the kind of side that quietly steals the leftovers.
By Casey
Ingredients
- 1 cup pearl couscous
- 1 1/2 cups low-sodium vegetable broth
- 2 ears corn, kernels cut from the cob
- 1 tablespoon olive oil
- 1/2 cup packed fresh parsley leaves
- 1/4 cup fresh basil leaves
- 1 small garlic clove
- 2 tablespoons lemon juice
- 1/3 cup extra-virgin olive oil
- 1/3 cup crumbled feta
- 2 scallions, thinly sliced
Instructions
- Blend the parsley, basil, garlic, lemon juice, extra-virgin olive oil, and 1/4 teaspoon salt until bright green and mostly smooth.
- Bring the broth to a boil in a medium saucepan, stir in the pearl couscous, cover, and simmer for 10 minutes until tender.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat, add the corn, and cook for 5 minutes until several kernels are deeply browned.
- Fluff the couscous with a fork and let it stand uncovered for 2 minutes so excess steam escapes.
- Toss the warm couscous with half of the herb sauce, the charred corn, and half of the scallions.
- Spoon into a serving bowl, drizzle with the remaining sauce, and finish with feta and the remaining scallions.
Chef Tips
- Do not crowd the corn; a wide skillet helps it char instead of steam.
- If using frozen corn, add it straight from the freezer and cook a few minutes longer.
- Pearl couscous can be replaced with cooked farro, but check the package timing.
- Make the herb sauce up to two days ahead and refrigerate it in a sealed jar.
Cook's Notes
- **Couscous:** Let it steam off uncovered so the herb sauce stays vivid.
- **Corn:** Wait for browned spots before stirring.
- **Sauce:** Taste for lemon after tossing because warm grains mellow acidity.