Instructions

1. Put the couscous in a bowl, add the chipotle paste, then pour over 1 cup of boiling water. Cover with a plate and rest for ten minutes.
2. Meanwhile, grate he carrot and set aside.
3. Chop the garlic and onion, then cut the tomatoes in half, the bell pepper into tiny cubes.
4. Using a sharp knife, cut the kernels off the corn cob (or drain the tinned corn).
5. Heat little olive oil in a frying pan and sauté the onion for 5 minutes, then add the garlic and red pepper. Stir for a minute, then add the tomatoes and spices. Stir for a few seconds, then add a drop of water.
6. Cover and cook over low heat for about 8 minutes, or until the tomatoes have softened a bit. Turn off the heat and stir in the corn and grated carrot.
7. Using a fork, loosen the couscous and add to the pan together with the coriander.
8. Scatter the salad leaves in a large bowl, then add the couscous mixture and combine gently.