2 1/2

cups (600 ml) canned no-salt-added canned chicken broth

1	tablespoon (15 ml) olive oil

1	medium onion, 4 ounces (140 g), chopped

1	medium green bell pepper, 4 ounces (140 g), seeded chopped

1/2	teaspoon (2.5 ml) ground cumin

1/4	teaspoon (1.25 ml) ground coriander

4	ounces (120 g) fresh or frozen corn kernels, thawed if frozen

1	cup (184 g) couscous

1	8-ounce (240 g) cucumber, seeded and thinly sliced

6	radishes, trimmed and thinly sliced

juice of 1 lemon

cayenne pepper to taste

minced fresh parsley for garnish (optional)

1. In a large pot, place 1 cup (240 ml) broth, oil, onion, bell pepper, cumin, and coriander. Bring to a boil, reduce heat, and simmer, uncovered, until vegetables are tender and most of the liquid is absorbed, about 15 minutes. Stir in corn and set aside.
2. Meanwhile, in a separate saucepan, bring remaining 1 1/2 cups (360 ml) broth to a boil. Add couscous and stir briefly. Cover and set aside until liquid has been absorbed, about 5 minutes.
3. Fluff couscous with a fork and stir in onion-corn mixture, cucumber, radishes, and lemon juice. Add cayenne pepper to taste. Transfer mixture to a serving bowl and garnish with parsley (if using). Serve cold or at room temperature.