Can be prepared in 45 minutes or less.

Ingredients

　　1 cup fresh corn kernels (cut from 2 ears of corn) or thawed frozen

　　1 tablespoon unsalted butter

　　3/4 cup chicken broth

　　1/2 cup couscous

　　2 tablespoons minced fresh chives

　　In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Stir in the chives and salt and pepper to taste.