Can be prepared in 45 minutes or less.


  • 2 tablespoons olive oil
  • ¾ cup fresh corn (cut from about 2 ears)
  • cup finely chopped red onion
  • cup finely chopped red bell pepper
  • 1 garlic clove, minced
  • ¼ teaspoon ground cumin
  • cups water
  • cup couscous
  • 2 teaspoons lemon juice
  • ¼ cup fresh coriander sprigs, washed well, spun dry, and chopped fine
  • cayenne to taste


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.

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.

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.

Healthy, Low Cholesterol, Low Fat, Low Saturated Fat, Salads
MacGourmet downloadCouscous Salad with Corn and Red Bell Pepper. To import, drag image to your MacGourmet recipe box.