Ingredients
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1 cup pearled couscous
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3 cups fresh corn kernels
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2 nectarines, pitted and thinly sliced
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1/3 cup fresh basil leaves, thinly sliced
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1/4 cup olive oil
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3 tbsp white balsamic vinegar
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1 (3 oz) pkg sliced prosciutto, torn into ribbons
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3 tbsp pine nuts, toasted (optional)
Steps
1
Heat a large pot of salted water to a boil on high. Cook the pearled couscous according to package directions. Add the corn kernels to pot 1 min. before couscous is done cooking.
2
Drain corn and couscous together in colander and rinse with cold water until cool. Drain well.
3
In a large bowl, toss couscous, corn, nectarines, and basil with the oil and vinegar. Season with salt and pepper to taste. Transfer to a platter. Top with the prosciutto and pine nuts, if using.
