Summer Couscous Salad

Serves 6 to 8

Ingredients

4 tablespoons kosher salt

3 ears corn

3 cups dried pearl couscous (1 pound)

1 bunch asparagus, bottoms trimmed and cut into 2-inch pieces

1 English cucumber, diced 

8 ounces cherry tomatoes, halved

½ cup drained capers

1 cup store-bought or homemade vinyl te

Instructions 

Bring a large pot of water to a boil over high heat. Stir in the salt. Add the corn cobs to the water and boil for 5 to 7 minutes until the corn is plump and tender. Use tongs to remove the corn to a strainer, but keep the water boiling.

Add the couscous to the boiling water. Cook according to package directions, until al dente. 2 minutes before the couscous is done, add the asparagus to blanch. Drain and rinse under cold water to stop cooking.

Set a medium bowl on a towel to hold it in place. Set a corn cob in the bowl and run a knife down the sides to cut off the kernels. Repeat with the other cobs.

 Transfer the couscous and asparagus to a large bowl with the cucumber, tomatoes, capers, corn, and dressing. Toss to mix well. Cover and refrigerate for 1 hour or overnight.