In a medium-large pot, bring chicken broth and water to a rolling boil. Add couscous and return to a boil, then reduce to a steady low boil and cook for 7-8 minutes or until al dente.
Drain well and transfer to a bowl. Drizzle lightly with olive oil and stir to combine. Set aside to cool. Stir occasionally to facilitate cooling and to keep the pasta from sticking together.
Combine all ingredients in a jar and shake well.
Place the 4 ears of corn in the microwave and cook on high power for 6 minutes. Remove from microwave with a potholder or oven mitt and set aside until cool enough to handle.
Cut about an inch off of the stalk end of the corn, then peel back the husks and silk from the top and discard. Pull off any remaining silk strings.
Lay one ear of corn on a cutting board and, with a sharp knife, cut a strip of kernels off of one side. Place cut side down and continue to cut and rotate until all the corn is removed. Repeat with other 3 ears of corn. Drizzle corn lightly with olive oil and set aside to cool.
Combine all ingredients except the dressing in a large bowl. Toss to combine. Drizzle with 3-4 tablespoons of the dressing and toss again. Serve extra dressing at the table. Serve at room temperature.
See Café Tips above for more detailed instructions and tips.
Recipe adapted from Recipe Tin Eats.