for 6 person

To cook the couscous

2	corn cobs
200 g	Pearl couscous
	salted water, boiling

Charcoal/gas/electric grill

350 g	vine-ripened cherry tomatoes
2 tbsp	olive oil
½ tsp	salt
2	organic lemons, cut in half

Dressing

5 tbsp	olive oil
2 tsp	dried rosemary
1 tsp	garlic powder
¾ tsp	salt
a little	pepper

Salad

250 g	mini cucumbers, sliced
½ bunch	peppermint, torn into pieces
½ bunch	dill, torn into pieces

How it's done

To cook the couscous

Remove the leaves and fibres from the corn cobs. Cook the couscous and corn cobs in boiling salted water for approx. 8 mins., rinse with cold water, drain. Empty the couscous into a bowl.

Charcoal/gas/electric grill

Brush the corn cobs and tomatoes with the oil, season with salt. With the lid down, grill the tomatoes in a grill tray along with the corn cobs and lemon halves over/on a medium heat (approx. 200°C) for approx. 15 mins. all over. Remove the vegetables from the grill.

Dressing

Squeeze the juice from the grilled lemons, mix with the oil, rosemary and garlic in a bowl, season.

Salad

Remove the corn kernels from the cobs using a knife. Mix the dressing into the couscous, mix in the sweetcorn with the grilled tomatoes, cucumbers and herbs.

Show complete recipe