1 1/2 cups vegetable broth
1 cup couscous
1 1/2 cups corn
1 cup chopped Italian tomatoes
2 minced cloves garlic
1 teaspoon chili powder
1/4 teaspoon cinnamon
2 tablespoons snipped chives
1 tablespoon lemon juice

In a 2 quart saucepan, bring broth to a boil. Add couscous. Cover pan, remove from heat and let stand for about 5 minutes till all the liquid has been absorbed. Fluff with a fork. In a large nonstick frying pan over medium heat, combine corn, tomatoes, garlic, chili powder and cinnamon. Cook 5 minutes till liquid from tomatoes evaporates. Stir in chives and lemon juice. Add couscous and stir to combine.