Roasted Corn & Cous Cous Salad with Lime Vinaigrette

1. To make the lime vinaigrette, combine extra virgin olive oil, lime juice, dijon mustard, hot honey, salt, pepper, chile lime seasoning, and thinly sliced red onions in a bowl. Let the vinaigrette sit for 20 minutes to soften the onions.
2. While the vinaigrette rests, boil the couscous according to package directions. Cook the corn by grilling it, or you can char it in a cast iron pan with a little olive oil.
3. Once cooked, let the couscous and corn cool completely.
4. Combine the cooled couscous, corn, lime vinaigrette, chopped fresh basil, and crumbled feta in a large bowl.
5. Chill the salad in the fridge for 30 minutes to allow the flavors to meld before serving. Enjoy!