Serves 4

• 1 cup couscous, prepared according to its packaging

• 2 ears fresh corn, either grilled, steamed, or microwaved (I grill my corn)

• 2 ripe peaches, pitted and sliced into fourths, in the same direction as the seem (make sure the peaches aren’t overly soft and ripe; the more ripe the peach is, the more sugar it contains, which makes it harder to grill properly)

• ½ cup English cucumber, diced

• 3 green onions, thinly sliced

• ½ cup mint, coarsely chopped

• ½ cup cilantro, coarsely chopped

• Juice from 1 lemon (about 2-3 tablespoons of juice)

• ½ teaspoon balsamic vinegar

• 2-3 cloves garlic, minced

• ¼ cup olive oil

• Salt and pepper, to taste

1. As you prepare the couscous according its packaging, add a bit of olive oil to a grill pan and heat it on the stove over medium-high heat. Once the grill pan is hot, add the peach slices. Grill until dark grill marks appear, about 3-5 minutes. Flip the peaches and repeat on the other side. Once both sides have been charred, cube the peach slices, and set aside.

2. Simultaneously, prepare the corn to your liking. I grill my corn, so I have both the peaches and corn grilling at the same time. Grilling the corn takes longer than the peaches, so start with the corn if time is an issue.

3. Once your corn is done, grab it by the stem and point it straight down, so that it’s perpendicular to a cutting board or a bowl, and remove the corn kernels by cutting down.

4. In a large bowl, add the couscous, grilled peaches, grilled corn, red onion, English cucumber, green onion, mint, and cilantro. Mix everything together until well combined.

5. Stir in the lemon juice balsamic vinegar, garlic, olive oil, and salt and pepper, to taste. Combine and mix everything until evenly coated. Taste the dish and adjust the seasoning to your preferences.

6. Enjoy!