Southwestern Grilled Corn, Israeli Couscous and Blueberry Salad

Ingredients
6 ears of fresh corn
2 tsp smoked paprika
2 tsp chili powder
2 bunches of scallions (white and green)..thin sliced
2 jalapeño peppers..small dice remove seeds
1 diced avocado
5 cups cooked israeli couscous
2 cups halved Baby heirloom tomatoes
1/2 bunch chopped fresh cilantro
1 roasted red pepper..diced
1/2 pint fresh blueberries
1 small handful chopped basil
1 large handful chopped spinach
2 limes juice and zest
1 1/2 tsp kosher salt
5 Tbsp extra virgin Olive oil plus 3-4 Tbsp extra to brush corn

Directions for Corn..preheat outdoor grill on high..combine 3 or 4 Tbsp of Olive oil, chili powder and paprika and a little cilantro in a small bowl and mix well..brush corn well to coat..sprinkle with salt and pepper..wrap ears of corn in foil and allow to grill approx 10 minutes total..rotate a few times on the grill to cook evenly..remove from the grill and allow to cool..

In a large bowl starting with room temp or cold couscous gently begin to fold in remaining ingredients (except lime juice and zest)..one at a time..do not over mix..once all ingredients are in set aside..remove cooled corn from the cob using a sharp knife and add to couscous mixture..finish with fresh lime juice and zest..adjust seasoning..Serve!

Tips..while grill is on feel free to grill scallions and jalapeños .garnish with fresh avocado and fresh basil..Enjoy!!

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