Light a grill to pre-heat. Remove the husks, and as many silks as you can from the corn. Place the cobs on the hot grill and cook until about half of the kernels are charred, about 15 minutes. Turn the corn occasionally as it cooks. Remove the corn from the grill and set aside to cool slightly.
Cook The Couscous
Place the dry couscous in a large bowl with ½ teaspoon salt. Pour 2 cups of boiling water over the couscous, then stir, and cover the bowl. Let the couscous sit for 5 minutes before removing the cover and fluffing it with fork.
Make The Dressing
Mix the olive oil, lemon juice, and black pepper together in a bowl or jar. Set aside.
Assemble The Couscous Salad
Use a sharp knife to carefully slice the charred corn kernels from the cobs into the bowl of couscous. Add all of the remaining ingredients to the bowl. Pour the lemon dressing over the top and stir well to mix everything together. Serve immediately, or cover and place in the fridge to serve later (if serving later, omit the basil and add when ready to serve).
Notes
Whole wheat couscous increases the fibre content versus using regular couscous, but this dish would also work with quinoa, rice, or your other favorite grain.
If you don't have a grill you could broil the corn cobs in the oven using the same method. Just be sure to keep your eye on them!
Any other citrus juice you like would work with this recipe. I think grapefruit would be especially good.
Feel free to change up the vegetables to whatever you have on hand.
Swap out the feta for any other crumbly cheese you like.
I kept my red onion on the side to suit others in my family, however, if you like red onion, throw it right in!