Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2 as a side dish

　　2 tablespoons olive oil

　　3/4 cup fresh corn (cut from about 2 ears)

　　1/3 cup finely chopped red onion

　　1/3 cup finely chopped red bell pepper

　　1 garlic clove, minced

　　1/4 teaspoon ground cumin

　　11/4 cups water

　　2/3 cup couscous

　　2 teaspoons red-wine vinegar

　　1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped fine

　　cayenne to taste

　　

Step 1

In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.

　　

Step 2

While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork.

　　

Step 3

In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well.