Basil is usually added raw to salads but in this one it is cooked with the peppers as it would be in a Thai dish.

Remove the core and seeds from 2-3 sweet peppers, then chop.  You want around 2 C.

Peel and mince  2 cloves or more of garlic.

Remove the leaves from a bunch of basil until you have one loose cupful.  Wash and then spin dry.

Shuck 2 ears of corn and cut the kernels off the cobs.

Heat 2 T. olive oil in a skillet and saute the garlic and peppers together until tender.  Add the basil leaves and continue cooking for another 3 minutes or so.  Season with salt.

Bring 2 C. of water to a boil and add the corn kernels along with 1 C. dry couscous. Reduce heat to a simmer and cover, then cook for 5 minutes until the couscous is cooked.

Fluff the couscous with a fork and allow to cook for 5 minutes, then toss with the peppers.  Season with salt and pepper and garnish with diced cucumber.