Fregula with Corn

  

  
Mario and Gwyneth hang out a lot.  By that I mean Mario Batali and Gwyneth Paltrow, and what guy wouldn't want to hang out with Gwyneth?  They're both busy celebrities, so I don't know that they actually hang out a lot, but they are friends and do projects together, so I at least project the influence Gwyneth is having on Mario.  They did their cookbook showcasing their mutual love of Spain and its food.  Now, Mario's newest cookbook highlights recipes from his casual Italian restaurant Otto Enoteca Pizzeria.  My favorite section is actually the vegetable antipasti.  How many times do we think to ourselves that we should or want to have a vegetable or grain side dish, but our usual stand-ins are just too boring?  In Molto Gusto, Mario provides us a host of new vegetable and grain side dishes that combine simple and wholesome ingredients in ways that refresh and inspire.  It is the Italian way, the Spanish way, the French way, even the Gwyneth way.  It is the way we should all cook and the way I feel like cooking here at the end of this summer.  His fregula with corn dish highlights that simplicity with summer ingredients.  The fregula (pearl or Israeli couscous to the rest of us) is paired with charred corn, for that summer vegetable and grilled taste.  The lemon vinaigrette keeps that summer brightness.  Here, I paired it with pan-seared cod, but this side would go with just about anything.  Enjoy it for yourself.  Serves 2.
  
Ingredients:
1/2 cup fregula or pearl couscous
2 ears of corn
1 tbsp olive oil
1 tbsp fresh lemon juice
2 scallions, sliced
salt/pepper
    
Directions:
Bring half of a medium pot of water, lightly salted, to boil and cook the fregula 12 minutes or until al dente.  Meanwhile, cut the corn kernels from the cobs.  In a medium saute pan over medium-high heat, heat 1 tbsp of oil and add the corn.  Stir occasionally to brown quickly the corn on sides.  You may need to cover to avoid popping corn.  After 3 minutes, remove the corn to a plate.  Whisk the lemon juice and remaining oil and season to taste.  When the fregula is done, drain and allow to cool if desired.  Mix in the corn, vinaigrette and scallions.  Season again to taste if desired.  Serve.