Heat vegetable broth and one tablespoon of olive oil in a medium saucepan over medium-high heat. Bring to a boil.
1 ⅓ cup vegetable broth, 5 tablespoon extra-virgin olive oil
Once broth is boiling, remove from heat and stir in couscous. Cover and let sit for 5 minutes, then remove cover and fluff couscous. Set aside.
1 cup uncooked couscous
Heat a cast-iron skillet or sauté pan over high heat. Once hot, add corn kernels cut off the cob and cook, stirring occasionally, until lightly charred. Remove corn from pan and let cool.
3 ears fresh sweet corn
In a large bowl, whisk together lime juice, remaining ¼ cup of olive oil, dijon mustard, maple syrup, cumin, and chili powder.
5 tablespoon extra-virgin olive oil, ¼ cup lime juice, 1 tablespoon dijon mustard, ½ teaspoon ground cumin, 1 tablespoon maple syrup, ½ teaspoon chili powder
Add charred corn, couscous, and all remaining ingredients to bowl and toss to coat with the vinaigrette. Season to taste with salt and peppper. Serve immediately or store in refrigerator up to 4 hours.
⅔ cup canned chickpeas, ½ cup chopped seedless cucumbers, ½ cup chopped red bell pepper, ⅓ cup chopped red onion, ⅓ cup chopped green onion, 3 tablespoon chopped cilantro leaves, 1 cup grape tomatoes
Grilled corn option: If you prefer, you can use corn that has been grilled to add a bit of smokiness to this salad. Just let the grilled corn cool, then cut the kernels off the cob and toss in with the rest of the salad!