Very quick and very easy to prepare. Originally from the Student's Vegetarian Cookbook. Can be eaten warm, or as a cold salad.
- Saute the garlic and onions in oil on medium low heat for 10 minutes, or until onions are slightly browned, stirring occasionally.
- Add corn, tomatoes, couscous and water.
- Cover and cook on low heat for 5 to 8 minutes, or until all the water is absorbed and the couscous is soft.
- Add parsley, Tabasco and cayenne.
- Salt and pepper to taste, if desired.