Israeli Couscous Salad with Smoked Salmon and Creamy Pesto

Name: Israeli Couscous Salad with Smoked Salmon and Creamy Pesto
Ingredients: 1 1/3 Cup Israeli (pearled) couscous; 3 Teaspoons expeller-pressed grapeseed or canola oil, divided; 1 ear of corn, or 1 cup frozen corn, thawed; 4 Cups arugula, chopped; 1 Cup diced tomatoes; One 4-ounce package smoked wild Alaskan salmon, diced 1/4-inch thick (about 1 cup); 1/2 Cup golden raisins, chopped through twice; 1/4 Cup shredded Asiago cheese; 1/4 Cup roasted pepitas; 3 Tablespoons low-fat milk; 2 Tablespoons olive oil mayonnaise; 2 Tablespoons nonfat plain Greek yogurt; 1 Tablespoon plus 1 teaspoon basil pesto; 1 Tablespoon minced shallots; 1 Teaspoon lemon juice; 1/4 Teaspoon freshly ground black pepper