The Best Corn Couscous Salad

Sweet corn is one of the culinary highlights of summer, and this recipe highlights the delicious flavor and texture of corn.This simple dish, packed with flavors, is easy and quick to prepare. Serve it warm as a side dish (or add a protein and serve as a main course), or cold as a salad.

Ingredients:

2 tablespoons olive oil

3/4 cup corn (for fresh, I cut from two ears)

1/3 cup red onion, finely chopped

1/3 cup red bell pepper, medium dice

2 garlic cloves, sliced thin

1/4 teaspoon ground cumin

1 ½ cups water

2/3 cup couscous 

2 teaspoons red-wine vinegar

Directions:

1. Heat 1 tablespoon oil in a skillet over moderately high heat.  Sautee corn and stir occasionally for two minutes.
2. Add onion, bell pepper, garlic, cumin, and 1/4 cup of the water.
3. Cook over low heat, stirring occasionally, for about two minutes.
4. In a medium saucepan, bring remaining 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.
5. In a bowl whisk together vinegar, remaining of tablespoon oil.
6.  Combine vegetable mixture and couscous.  Add salt and pepper to taste.