Recipe: Couscous Salad with Corn and Red Bell Pepper

Serves 2 as a side dish.


2 tsp. olive oil
3/4 cup fresh corn (cut from about 2 ears) or frozen
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 tsp. ground cumin
1-1/4 cups water
1 cup whole wheat couscous
2 tsp. red-wine vinegar
1/4 tsp. salt or to taste
1/4 cup fresh cilantro, minced


In a heavy skillet heat 1 teaspoon oil and sauté bell pepper until crisp-tender. Add garlic and sauté 1 minute. Stir in cumin and remove from heat. In vegetable steamer or microwave, steam corn until barely cooked - about 3 minutes.

While vegetables are cooking, in a small heavy saucepan bring 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.

Put remaining teaspoon oil in a small bowl. Whisk in vinegar 1 teaspoon at a time until emulsified. Whisk in salt. In a bowl, mix vegetable mixture, couscous, coriander, and vinegar and toss to combine well. Serve at once, or chill for a salad. Great stuffed inside ripe tomatoes.