Summer Couscous Salad

Step 1

Bring a large, wide pot of water to a boil over high heat. Stir in the salt. Add the corn cobs to the water and boil for 5 to 7 minutes, until the corn is plump and tender. Use tongs to remove the corn to a strainer, keeping the water boiling.

Step 2

Add the couscous to the boiling water. Cook according to the package directions to al dente. Two minutes before the couscous is done, add the asparagus to blanch it. Drain the asparagus and couscous and rinse under cold water to stop the cooking.

Step 3

Set a medium bowl on a towel to hold it in place. Set a corn cob upright in the bowl and run a knife down the sides to remove the kernels. Repeat with the other cobs.

Step 4

Transfer the couscous and asparagus to a large bowl and add the cucumber, tomatoes, capers, corn and vinaigrette. Toss to mix well. Serve immediately or cover and refrigerate for up to 3 days.