Cooking instructions
1.Preheat barbecue to medium-high heat (approximately 220 ° C – 425 ° F).
2.Oil the corn cobs. Salt and pepper.
3.On the hot barbecue grill, place the corn cobs. Grill for 10 to 12 minutes, turning them occasionally. Remove the corn cobs from the barbecue and let them cool. Cut kernels off cobs with a knife.
4.Meanwhile, cook the Tipiak Couscous according to directions on the package.
5.Transfer the cooked couscous to a salad bowl. Let cool before fluffing with a fork. Add a drizzle of olive oil and stir.
6.Add the toasted corn kernels, peppers, vinaigrette and red onion to the bowl. Stir.
7.Garnish with feta and basil.
Used in this recipe:
