2 ears corn, husked, silks removed and cooked
⅓ cup crumbled feta cheese
1 English cucumber, chopped
½ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh mint
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons honey
½ teaspoon ground cumin
1 clove garlic, minced
1 cup dry couscous
2 Peloponnese Flame Roasted Sweet Peppers, chopped
⅓ cup Peloponnese Kalamata Halved Olives
Cook couscous according to package directions; fluff with fork. Transfer to large bowl; cool.
Place corn end-side-down on cutting board. Run knife down ear to remove kernels. Repeat with remaining ear. Add kernels to couscous.
Add cheese, roasted peppers, cucumber, olives, parsley and mint to couscous; toss to mix.
To make dressing, in jar with tight-fitting lid, combine oil, lemon juice, honey, cumin and garlic; shake to combine. Drizzle over salad; toss gently. Season with salt and black pepper.