Cook the couscous

• Bring the water to a boil in a saucepan.
• Pour the couscous into a mixing bowl, add the boiling water and a pinch of salt, cover and let stand until the liquid is absorbed.
• Fluff the couscous with a fork and let it cool.

Prepare the vegetables

• Dice the avocado and cucumber.
• Halve the cherry tomatoes and finely dice the red onion.
• Chop the coriander and cook or grill the corn kernels.

Make the dressing

• Juice the limes into a small bowl.
• Whisk in the olive oil, salt and black pepper.

Assemble the salad

• Add the avocado, corn, cherry tomatoes, cucumber, red onion and coriander to the cooled couscous.
• Pour over the dressing and toss gently to combine.
• Serve immediately.