1 1/2 cups couscous (quick-cook style)

1 cup Italian parsley (leaves only, washed, finely chopped) 1 ear of corn (husks and silks removed, washed)

Drizzle olive oil onto a flat plate, season with sea salt and freshly ground black pepper, roll the corn on the plate to coat with the seasoned oil. Do the same with the carrot slabs and garlic cloves. Lightly brown on a hot grill or roast in a 350 degree oven for 10-20 minutes, turning to avoid burning. Let cool , finely chop the carrots and garlic. Cut the kernels off the cob.

As Chef Mazzon instructs, boil the water with 1/2 teaspoon sea salt. In a non-reactive bowl (stainless steel or glass) mix together the couscous with the salted hot water and 2 tablespoons olive oil, cover with plastic wrap and let sit for 10 minutes.

To the couscous, add the carrots, corn, garlic, parsley, capers, olives, and cherry tomatoes. Add another 7 tablespoons of olive oil. Toss well. Taste and adjust the seasoning with sea salt or black pepper. Can be served chilled or at room temperature.

Variations

Add grilled broccoli (treated in the same way as the carrots).

Serve with a sliced avocado.