Couscous Salad with Corn and Red Bell Pepper

1. 1

   In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute corn, stirring, until golden.

2. 2

   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.

3. 3

   While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste.

4. 4

   Cover pan and remove from heat.

5. 5

   Let couscous stand 5 minutes and fluff with a fork.

6. 6

   In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified.

7. 7

   Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well.

* Per serving · 4 servings · Values may vary.

No additional tips available.