Place the two cups of couscous in a deep bowl.
Add water (enough to cover the couscous) at room temperature,
and leave to soak for 10 – 15 minutes. Fluff with a fork and set aside.
In a deep pot, saute the onion in butter until translucent.
Stir in the rest of vegetables and cook for another 5 minutes.
Add the milk and heat for 2 more minutes. Remove.
Mix together the couscous, cream style corn egg, sauteed vegetables and black pepper.
Add 1 cup of cheese. Mix well.
Pour into a baking dish, 12″ x 8″ x2″.
Top with the remaining cup of cheese.
Bake in an oven at 350 degrees F for 30 minutes or until golden and the cheese bubbles.