Use 1 tablespoon of olive oil to coat the ears of corn; place on a baking sheet and roast in a 450oF oven for 10-12 minutes.
Cool the corn and cut the kernels from the cob.
Pour remaining olive oil in a large saute pan over medium high heat, saute vegetables including corn for approximately 2-3 minutes.
Remove from heat.
Season with salt and pepper and combine the cooked cous cous and vegetables.
Serve hot or cold.
Yield: 6 servings