1 cup Mediterranean or Israeli couscous
2 ears of corn on the cob, shucked, kernels removed from the cob
1 medium zucchini, diced small
1 medium yellow squash, diced small
1 medium Italian green squash, diced small
1 pint cherry tomatoes, sliced
1/3 cup chopped basil leaves, plus more for garnish
1/3 cup toasted pine nuts
Juice of 2 lemons
1-2 tbsp extra virgin olive oil
Bibb or romaine lettuce leaves
Kosher salt and black pepper to taste
- In a small sauce pan on medium heat, add 1 tsp extra virgin olive, couscous and toast until lightly golden brown, about three minutes, stirring constantly to prevent burning.
- Add 4 cups water and 1/2 tsp salt and cook for about 10-15 minutes until couscous is soft.
- Drain couscous and rinse under cool water and drain again really well. Place in a medium bowl and chill in the fridge until ready to assemble.
- Shuck corn and cut kernels from the cob and place in a bowl. You should have about 2 cups corn.
- Dice squash around the same size as the corn kernels and set aside in another bowl. You should have 3-4 cups diced squash.
- Heat a large saute pan on medium-high heat and add a little bit of olive oil. Working in batches (you don't want to crowd the pan to avoid steaming) cook squash and corn separately for about 3 minutes or so until lightly charred, adding more olive oil when needed. You don't want to overcook the vegetables, they should be crisp-tender.
- Once cooked, place vegetables on a sheet tray to cool.
- Slice tomatoes in half or quarter depending on size and add to couscous.
- Next add in zucchini, corn, chopped basil, toasted pine nuts and stir to combine.
- Season with lemon juice, salt and black pepper to taste and chill in the fridge for at least an hour before serving. Check seasoning again before serving.
- Serve on a bed of lettuce, sliced heirloom tomatoes, or as a side dish to your favorite entree.