As mentioned earlier:

1 red pepper, cored, seeded and diced
6 scallions, minced
1/2 cup cooked corn
1/4 cup cilantro, minced
1/2 cup pine nuts, toasted
Dressing:
1 clove garlic, minced
1/4 cup olive oil
1 tsp. ground cumin
2 tsp. honey
1 tbl. lemon juice
1 tbl. cranberry vinegar or balsamic vinegar
Cous cous:
1 cup water
1 cup cous cous
1 pinch salt

Prepare cous cous according to package directions. Let cool. In a small skillet, saute garlic in olive oil for 2 minutes. Add cumin and cook 1 minute longer. Add honey, stir to melt, remove from heat and allow to cool. Add lemon juice and vinegar. Mix well and pour over cous cous and vegetables. Mix gently but thoroughly. Serve at room temp. or chilled.
Makes 4-6 side dish servings.

Personally I could eat the whole thing chilled out of the bowl or spoonfuls stuffed in a pita pocket (for portability).