Ingredients

• 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

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Instructions

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.
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.
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.