Ingredients
1/4 packed cup chopped cilantro leaves and tender stems
1 large lemon, juiced (about 3 tablespoons)
5 tablespoons olive oil
Salt and freshly cracked black pepper
1 1/2 cups pearl couscous
2 cups corn kernels, removed from the cob (from 2 to 3 fresh ears of corn)
1 pound peeled and deveined shrimp, patted dry
4 scallions, light green and white parts thinly sliced
1 tablespoon white miso paste
1 tablespoon unsalted butter
Directions
1
In a large serving bowl, mix together half the cilantro with the lemon juice and 2 tablespoons olive oil until combined. Season with salt and a few grinds of pepper.
2
In a saucepan over medium-high, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 or 4 minutes. Add 3 cups of water and 1 teaspoon salt, then bring to a boil. Adjust the heat to maintain an active simmer and cook until tender, 7 to 8 minutes. Drain and let cool slightly; then transfer to the bowl and toss with the dressing.
3
Meanwhile, heat 2 tablespoons of oil in a heavy, 12-inch skillet over medium-high until shimmering. Add the corn kernels, season lightly with salt and let cook, mostly undisturbed, until charred in spots, 7 to 9 minutes. Stirring once or twice as the kernels brown, or as needed if they start to pop.
4
Push the corn to the sides of the pan to create an open space in the middle. Add the remaining 1 tablespoon olive oil, then the shrimp and scallions; season lightly with salt and cook for 2 minutes. Stir everything together and cook until the shrimp are cooked through, 1 to 2 minutes more, depending on the size of the shrimp.
5
Remove from the heat and stir in the miso and butter until evenly dispersed, scraping up anything on the bottom of the pan, about 1 minute more.
6
Transfer everything in the pan to the serving bowl and toss with the couscous. Garnish with the remaining cilantro and serve.