Heat the oil in a frying pan over a medium heat, add the couscous grains, and fry for 2-3 minutes.
Stir in the red pepper and sweetcorn and fry for a further 2-3 minutes.
Add the water, crumble in the stock cube, take the pan off the heat and cover it with a lid. Leave for 5-6 minutes.
Once the couscous has absorbed the water, fluff the grains with a fork, then stir the coriander and parsley into the couscous.
To serve, spoon the couscous onto a serving plate and serve as a side dish.