Instructions: In a saucepan, bring broth to boil. Add couscous. Cover the pan, remove from heat, and let stand for 5 minutes, or until liquid has been absorbed.

Fluff with a fork. In a skillet over medium heat, combine corn, tomatoes, garlic, chili powder, and cinnamon. Cook until the liquid from the tomatoes evaporates, about 5 minutes. Stir in the chives and lemon juice.

Add couscous and stir to combine.

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