1 Cup (16 tbs) (Fresh / Thawed Frozen, Fresh Ones Cut From About 2 Ears Of Corn)
3⁄4 Cup (12 tbs)
1⁄2 Cup (8 tbs)
Minced fresh chives
In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil.
Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes.
Stir in the chives and salt and pepper to taste.