Harissa-Kissed Couscous with Grilled Apricot & Sweet Corn

Welcome to a culinary journey inspired by the vibrant and aromatic world of Moroccan cuisine. Imagine a dish that perfectly blends the sweetness of summer stone fruit with the fiery kick of North African spices, all anchored by the comforting texture of couscous. This Grilled Apricot and Corn Harissa Couscous is precisely that – a symphony of flavors and textures, featuring plump pearl couscous tossed with charred apricots and sweet corn, enlivened by a spicy harissa dressing, and finished with the delightful crunch of chopped pistachios, fresh parsley, and peppery arugula.

It’s a dish that embodies the spirit of sunny days and outdoor grilling, transforming simple ingredients into something extraordinary. Whether you’re seeking a unique side dish for your next barbecue, a light yet satisfying vegetarian main, or simply craving a taste of the exotic, this couscous salad offers an unforgettable experience. Prepare to be swept away by its bold flavors and enticing aroma.

Grilled Apricot and Corn Harissa Couscous

Embracing the Summer Bounty: My Love Affair with Stone Fruit

My refrigerator currently overflows with the bounty of summer: cherries, peaches, nectarines, and a generous supply of apricots. It seems there’s barely room for anything else, a delightful problem that only arises during these warmer months. This abundance is a stark contrast to my childhood, where my exposure to stone fruit was limited, and often, misguided. I distinctly remember consuming cherries only in the form of syrupy, canned pie filling – a memory that now makes me cringe.

Oh, how I regret those years spent oblivious to the sheer joy of fresh, ripe stone fruit! What a missed opportunity! Now, as an adult, I make it my mission to redeem those lost years, diving headfirst into the summer harvest. This means I go completely overboard, snacking on peaches and plums straight from the fridge, and constantly baking fruit crisps and crumbles. But my passion for stone fruit extends beyond sweet treats. I firmly believe these versatile fruits deserve a place in savory dishes, adding a complex layer of sweetness and acidity that elevates a meal.

Apricots: A Culinary Chameleon

Stone fruit, with its subtle sweetness and refreshing juiciness, is a fantastic addition to various salads. It harmonizes beautifully with fresh greens, tangy dressings, and other savory components without overwhelming the palate. Among the stone fruit family, apricots hold a special place for me. While I often enjoy them dried, particularly as a sweet counterpoint in a hearty root vegetable tagine, their fresh counterparts truly shine in this grilled couscous salad.

Fresh apricots have a distinctive tartness that can be quite assertive. To create a balanced flavor profile in this dish, I knew they needed a complementary element. Grilled corn stepped up to the plate, offering its natural sweetness and a subtle smokiness that acts as a perfect supporting player to the vibrant apricots. The grilling process enhances their natural sugars, mellowing their tart edge and introducing a delightful caramelization.

Crafting the Perfect Balance: Moroccan Inspiration Meets Summer Flavors

The inspiration for this unique dish comes directly from the rich, complex flavors and aromatic spices of a Moroccan tagine. I wanted to capture that essence – the warmth, the depth, and the delightful blend of sweet and savory – and translate it into a refreshing summer salad. This led to the creation of this Grilled Apricot and Corn Harissa Couscous, a dish that truly sings with a global flair.

The Spice of Life: Harissa

Central to the Moroccan-inspired flavor profile is harissa. This North African chili paste is a dynamic ingredient, bringing a smoky, spicy, and subtly earthy character to any dish. Since discovering its magic a few months ago while making spicy baked egg cups, I’ve been incorporating harissa into countless recipes. Its versatile heat has become a staple in my kitchen, evidenced by the fact that I’m already on my second jar! In this couscous, harissa infuses the grains with a warming spice that beautifully contrasts the sweetness of the fruit and corn.

Why Pearl Couscous? The Ideal Foundation

When developing this dish, I envisioned a combination of fresh greens and something more substantial to hold all the vibrant flavors. Pearl Israeli couscous, with its larger, plump, and chewy grains, was the obvious choice. Unlike traditional fine couscous, pearl couscous offers a satisfying bite and a texture that can stand up to being tossed with a spicy, flavorful dressing like harissa. Its ability to absorb flavors while retaining its distinct shape makes it the perfect canvas for this bold salad.

A Symphony of Textures and Tastes

Beyond the grilled apricots, sweet corn, and spicy harissa, I layered in a variety of complementary ingredients to create a truly multidimensional experience. Thinly sliced scallions add a mild oniony bite, while fresh baby arugula contributes a peppery crispness. Roughly chopped pistachios introduce a delightful nutty crunch, and generous amounts of fresh chives and parsley brighten the entire dish with their herbaceous notes. Each spoonful offers a delightful interplay – some bites deliver a burst of heat from the harissa, while others are characterized by the mellow sweetness of the grilled fruit and corn, ensuring an exciting and satisfying culinary adventure from start to finish. This exploration of savory stone fruit applications is definitely a kick I plan to keep going!

For more delicious and seasonal salad ideas, be sure to check out my seasonal salad guide. It’s packed with recipes, tips on choosing the best ingredients, meal prep strategies, and much more to inspire your kitchen creativity.

Grilled Apricot and Corn Harissa Couscous

Rated 5.0 from 1 vote

By
Paige Adams

Prep:

10 mins

Cook:

15 mins

Total:

25 mins

Servings:
4

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Taking inspiration from the flavors and spices of a Moroccan tagine, this grilled apricot and corn harissa couscous also has chopped pistachios, parsley and arugula.

Ingredients

2 tablespoons plus 2 teaspoons olive oil
1 cup pearl Israeli couscous
1 cup plus 2 tablespoons water
3 apricots halved, pitted and cut into 8 slices
3 ears corn
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons harissa
2 scallions thinly sliced
2 cups baby arugula
1/4 cup roughly chopped pistachios
1 teaspoon minced chives
1/4 cup roughly chopped parsley

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Instructions

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Toast the couscous until it is golden, about 5 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the couscous is tender, about 10 minutes. Transfer to a large bowl.
Preheat a gas or charcoal grill on medium high heat. Toss the apricots and corn with 1 tablespoon olive oil, salt and pepper.
Grill the corn until it is lightly charred, about 5-7 minutes. Grill the apricots until they have grill marks, about 1-2 minutes per side. Let the corn cool slightly before slicing the kernels off the cob.
Stir the harissa and 2 teaspoons olive oil into the couscous. Fold in the apricots, corn, scallions, arugula, pistachios, chives and parsley.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Side Dishes

Cuisine:
Mediterranean

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