Summer Couscous Salad

Add water into a large pot over high heat. Bring to a boil and then add the ears of corn. Cook until tender, about 10-12 minutes. Remove corn from water and let it drain and cool.

Meanwhile, in a small pan, add the chicken broth, pepper and garlic powder. Bring to a boil and add couscous. Cover and lower heat to low and let it simmer until al dente, about 12 minutes.

While the couscous is cooking you can make the dressing. In a small bowl, squeeze juice out of the lemon and clementines. Add vinegar, oil and mustard into the bowl of juice. Whisk together until evenly combined. Set aside.

Halve the cherry tomatoes, slice avocado into cubes and roughly chop basil. Hold corn upright on a cutting board and carefully run a large knife down the side to remove corn kernels.

Add corn, tomatoes, basil, avocado and dressing into a large bowl with the couscous. Mix until combined. Either serve warm or refrigerate and serve cold.