Golden Couscous

• 3 tablespoons extra virgin olive oil
• 1 large yellow pepper, seeded and diced
• 1 medium onion, finely chopped
• Kernels from 4 ears of fresh yellow corn
• Salt and freshly ground black pepper
• 1 1/2 cups chicken stock
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 cup instant couscous

1. Heat one tablespooon of the oil in a skillet, add the pepper and onion and saute over medium heat until golden.
2. Stir in the corn and cook briefly for a few minutes.
3. Season to taste with salt and pepper and set side.
4. Bring the chicken stock to a boil in a saucepan, stir in the turmeric and cumin and add 2 tablespoons of olive oil.
5. Stir in the couscous, remove from heat, cover and let stand for 5 minutes.
6. Fluff the couscous with a fork and fold in the pepper and corn mixture.
7. Fluff again and serve warm or at room temperature.

extra virgin olive oil, yellow pepper, onion, kernels, salt, chicken stock, ground turmeric, ground cumin, instant couscous

Taken from cooking.nytimes.com/recipes/6354 (may not work)