Heat 1 TBSP olive oil in a pot on medium heat, add 1 cup israeli couscous, and toast lightly for about 4 minutes. Add 1-1/2 cups water, season with salt, bring to a boil, lower heat, and simmer (covered) until water is absorbed. While couscous is cooking, sauté vegetables (here, I've used cremini mushrooms, corn, and roasted red peppers). When vegetables are done cooking, add in some fresh basil, then combine with the couscous. To finish, season with salt & pepper, and the juice of a lime.