Grill The Corn - Fill a container large enough to fit the four ears of corn with water and 2 to 3 tablespoons of salt. Submerge the corn in the salt water and place a plate, or something else heavy on top of the floating corn cobs to keep them under the water. Soak for 30 minutes.
Light grill and pre-heat. Remove corn from water, give a good shake, and place on grill, about 4 to 5 minutes per side, until kernels are cooked and charred, about 15 minutes.
Cool ears of corn. With a sharp knife, carefully slice the charred corn kernels from the four cobs. Set aside.
Cook The Couscous - Place dry couscous in a bowl with 1/2 teaspoon salt. Pour over 2 cups of boiling water, stir, and cover. Let sit 5 minutes. Remove cover and fluff couscous with fork.
Make The Dressing - Mix olive oil, lemon juice, and black pepper together. Set aside.
Combine To Make The Salad - In a large bowl, combine charred corn kernels, cooked couscous, lemon dressing, broccoli, orange pepper, red onion, crumbled feta, and chopped basil. Serve immediately or place in the fridge and chill to serve later.