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.