In a saucepan, heat up 1 tbsp. of the olive oil over medium heat for about a minute, then add in the dry couscous and a few pinches of salt and some black pepper. Stir and sauté until couscous begins to lightly brown. Add the stock, stir, and let simmer while covered until couscous fully soaks in the liquid. It should take about 10-15 minutes or so. Don’t let it soak too much or it will stick to the saucepan! Reduce to low or turn off and cover once it’s cooked through.

While that is happening, prep everything else! If you’re using frozen veggies, defrost as the package describes (you can defrost the corn and peas at the same time). Drain extra liquid after defrosting. Cut basil and set aside. A fine chop is fine, or long, thin strips (chiffonade) is fun, too! See video here.

Make the vinaigrette: add 2 tbsp. of the white wine vinegar to a small bowl and mix in the sugar, a few pinches of Kosher salt, black pepper, and the Everything But The Bagel Seasoning! Don’t have that? Just use a little garlic salt, onion powder and sesame seeds. Slowly whisk in 1 tbsp. of olive oil. Set aside.

When the couscous is done, transfer to a mixing bowl and stir in the corn, peas, basil, and vinaigrette. Taste and add more salt if needed. Once mixed, let cool in the refrigerator for at least 10 minutes or up to 4 hours before serving.

To serve: take out of the refrigerator, add in the last 1 tbsp. of white wine vinegar to liven it up again, and stir in the parmesan or asiago (either hard cheese is tasty).

Plating: Serve cold with anything you’d like! Top with more fresh basil for color and freshness.