Believe it or not, but Israeli couscous is a type of pasta, so add that to your list of options when creating a recipe for pasta salad. This salad works well as an entrée paired with soup or crusty bread, as a party dish to pass around, or divided into smaller servings, as a starter course at a dinner party.
Cook the cousous according to the package instructions. Toss it with 2 teaspoons of the oil to prevent sticking and spread the mixture on a plate to cool it quickly. Heat a medium sauté pan over medium heat and add 1 teaspoon of oil. Place the ear of corn into the pan and blister on one side, about 1 minute. Continue to cook and turn corn until all sides are blistered, then remove the pan from heat and let it cool slightly. Stand the cob up on a cutting board and holding it firmly, cut the kernels off the cob.
Whisk together all of the dressing ingredients. When ready to serve, combine the couscous, corn, and remaining salad ingredients and pour the dressing on top. Toss well. Salad may be served immediately and will stay fresh for a few hours.