Heat a little (1 tsp) oil over medium heat, then stir onion and garlic until lightly browned.
Add couscous and vegetable broth. Season with cumin, cayenne pepper, salt, and pepper.
Bring the mixture to a boil, reduce heat. Simmer until couscous is tender and broth is absorbed. Add corn and beans, toss to mix evenly and cook briefly then set aside.
Heat a little oil and saute paprika until slightly browned, add a little salt and pepper. Turn off the heat, add honey and lemon juice. Mix well, set aside.
Serve couscous with almonds and a sprinkling of celery, add sautéed papricc on the side.
