• Cook the couscous according to package directions. You can prep this ahead of time and store it in the fridge. If you cook ahead, I like to toss with a drop of olive oil as it cools so it doesn’t stick together. You can also make the cilantro lime dressing a day ahead of time and share or whisk it right before suing.
• Preheat the grill to the highest heat. Once hot, you can throw the ears of corn on the grill and grill them for 10, turning them every 3 to 5 minutes. You could even use leftover grilled corn if you have it! Once the corn is grilled, let it cool slightly then cut it from the cob.
• Slice your peaches, cherries and chop some fresh herbs.
• Drizzle a few tablespoons (3 to 4) of the dressing into the couscous and toss it well. Top the couscous with the peaches, cherries, corn, feta, pistachios and fresh herbs. Drizzle with a bit more dressing and toss.
• Taste and season the couscous with some salt and pepper if needed. Serve with as much dressing as you’d like! This stays great in the fridge for a few days - as long as your fruit isn’t too over ripe!

cilantro lime vinaigrette

• In a blender or food processor, combine the lime juice, honey, garlic, cilantro, a big pinch of salt and pepper, pepper flakes and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.