CORN: Char the corn in a skillet until thawed and lightly roasted, or roast on a grill. Set aside to cool completely.
COUSCOUS: Follow package directions to cook couscous. Set aside to cool.
DRESSING: Combine all the dressing ingredients in a jar. Add salt and pepper to taste. (I add 1/4 teaspoon fine sea salt and 1/8 teaspoon pepper.) Cover and shake the jar until ingredients are well combined. Use a spoon if needed to stir up settling honey.
SALAD: Combine the cooled corn and couscous in a large bowl. Add halved cherry tomatoes, mozzarella pearls, and diced avocado. If desired, add some fresh herbs. Drizzle dressing over the salad and gently toss to coat. Enjoy immediately!
Note 1: Couscous Israeli couscous is also called pearl couscous; here's what I use. It's important to get the large balls of couscous for the right texture of this salad. Israeli couscous and regular Moroccan couscous are made with similar ingredients, but regular couscous is much smaller.Note 2: White balsamic vinegar: Not to be confused with white vinegar or balsamic vinegar, (they are all different types of vinegar). White balsamic vinegar starts the same way that regular balsamic vinegar does but is pressure-cooked to prevent it from browning and it's aged for a shorter time. The result is a less intense version of balsamic with a lighter, golden-hue, and milder (slightly sweeter) flavor.Note 3: Honey: If you prefer less sweetness, start with 1 tablespoon honey and increase from there.