Dinner this week was based around one of my new favourite dishes: a couscous salad with corn and red pepper. I first made this earlier in the summer and fell in love. It’s pretty forgiving – though this last time it needed just bit more spice. I overcompensated a bit for putting in too much cayenne last time. Oh well. Read on beyond the jump for a recipe that convinced my father that couscous wasn’t always a big, gloopy mess.

This week’s dinner menu:*
Couscous Salad with Corn and Red Pepper
Roasted Tomatoes
Pan-Seared Cod (or Portabella Mushroom) with Chile-Lime Butter
