Ingredients
- 1 teaspoon butter
- 1–1/2 cups Israeli couscous (affiliate link)*
- 1 teaspoon Kosher salt (affiliate link)
- 2 cups chicken stock (or water)
- 2–3 tablespoons olive oil
- 1–1/2 pounds cherry tomatoes
- 3–4 ears corn, shucked
- 1 small red onion, leaving core in, cut into wedges
- 2 lemons, cut in half
- 4 oz. goat cheese
- 2 tablespoons fresh thyme, chopped
- Fresh cracked black pepper to taste
Instructions
In a large pot (with a lid) add butter heat until bubbly, then add the couscous, stir while ‘toasting’ the couscous for about 3 minutes. Then stir in 2 cups of chicken stock (or water) and Kosher salt (affiliate link). Cover and bring to a boil, reduce heat and simmer couscous until tender about 10 minutes (see package instructions for cooking time). Set aside.
Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes, corn, onion, and lemon with 2-3 tablespoons olive oil and season with kosher salt (affiliate link) and pepper. Grill the vegetables, turning occasionally until charred in spots and tender, 6 to 8 minutes. Let cool slightly.
Chop tomatoes and onion cut kernels from cobs (if using corn on the cob), and add to the couscous. Juice the lemons and add to the vegetable and couscous mixture with the chopped thyme. Season with kosher salt (affiliate link) and pepper. Serve warm or at room temperature. Top with goat cheese and lots of fresh cracked black pepper.
Notes
*Israeli couscous (affiliate link) can be hard to find, I order mine on Amazon. It is very much like pasta or a Sicilian fregola pasta. It’s quite delicious and a great thing to keep in your cupboard. It goes well with any roasted vegetables and a little cheese, boom, dinner done! If you can’t find it, use orzo or any other tiny pasta like ditalini or acini di pepe (also called soup pasta).
Why toast the pasta in butter? It gives the pasta a wonderful nutty, chewy texture. It adds a great deal of dimension to this simple grilled salad.