Looking for a great veggie side dish or summer lunch? Make my Summer Pearled Couscous! This is the perfect dish to make when you’ve got a ton of zucchini and cherry tomatoes in the garden. Add lots of garlic, fresh corn, feta cheese, and fresh basil and you’ve got yourself a winning dish.
I love Near East couscous. I always have some in my pantry for grill nights. If you’ve never tried their pearled couscous before, I highly recommend it! You could always sub out regular couscous, orzo pasta, rice, bulgur wheat, or quinoa for an equally delicious result.
This is delightful with my Perfect Grilled Chicken, Rosemary Grilled Salmon, or just topped with some Poached Shrimp.
Summer Pearled Couscous
1 box garlic pearled couscous
2 Tbsp olive oil
2 zucchini
1 ear corn
4 garlic cloves
Salt, pepper
1 cup cherry tomatoes
1/2 cup feta cheese
Fresh basil
- Cook pearled couscous according to package instructions.
- While couscous is cooking, Sauté zucchini in 2 Tbsp olive oil for about eight minutes or until starting to turn golden. Add corn and garlic and let cook for another few minutes, until corn is tender. Season to taste with salt and black pepper.
- Place couscous in a serving dish and pour the zucchini mixture right in, stirring well. Stir in cherry tomatoes and feta cheese. Sprinkle fresh basil on top.
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