Best Couscous With Corn And Red Pepper Recipes

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COUSCOUS WITH CORN



Couscous With Corn image

Simple, hot dish that dresses up plain couscous. You could add chopped red or green bell pepper to the shallot saute too.

Provided by WI Cheesehead

Categories     Low Cholesterol

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons butter or 1 1/2 teaspoons olive oil
1 shallot, minced
1 cup chicken broth or 1 cup vegetable broth
3/4 cup couscous
1/3 cup fresh corn or 1/3 cup thawed frozen corn
1/4 teaspoon pepper
1 pinch cayenne (optional)
1/8 teaspoon salt

Steps:

  • Melt butter in saucepan.
  • Add shallot and saute 1 to 2 minutes, or until tender.
  • Add chicken broth and bring to a boil.
  • Add couscous, corn, pepper, cayenne and salt.
  • Cover; remove from heat and set aside 5 minutes.
  • Fluff with a fork.

Nutrition Facts : Calories 318.6, Fat 4.3, SaturatedFat 2.1, Cholesterol 7.6, Sodium 555.4, Carbohydrate 57.4, Fiber 4, Sugar 1.2, Protein 11.9

MEXICAN-STYLE COUSCOUS WITH ROASTED CORN



Mexican-Style Couscous with Roasted Corn image

A dish inspired by the fresh food of the summer. Can be served as a side dish warm or cold. Goes great with chicken or any Mexican-style dish. We use it as a burrito filling also.

Provided by Tim

Categories     Couscous

Time 50m

Yield 6

Number Of Ingredients 11

2 ears fresh corn
2 cups couscous
4 stalks green onion, chopped
½ medium red bell pepper, chopped
1 medium jalapeno pepper, seeded and chopped
1 tablespoon olive oil
2 cups chicken stock
½ cup crumbled cotija cheese
½ medium lime, juiced
1 tablespoon thinly sliced fresh basil or basil chiffonade
1 pinch chili-lime seasoning, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
  • Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
  • While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
  • Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
  • Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 53.3 g, Cholesterol 11.8 mg, Fat 6.6 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 2.6 g, Sodium 365.4 mg, Sugar 1.9 g

RED BELL PEPPER COUSCOUS



Red Bell Pepper Couscous image

Posted for ZWT - NA*ME. ETA : I made it on July 26, 2011. I used chicken broth and used only red bell pepper. We loved it.

Provided by Boomette

Categories     Onions

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 small onion, finely chopped
1/2 red bell peppers or 1/2 green bell pepper, diced
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon fresh black pepper
1 1/2 cups vegetable broth
1 cup couscous

Steps:

  • In a small saucepan, heat oil at medium heat. Add onion, bell pepper, thyme, salt and pepper and cook, stirring often, for 5 minutes or until veggies have softened.
  • Pour the vegetable broth in the saucepan and bring to boil. Add couscous and stir. Cover and remove from the heat. Let rest 5 minutes. Fluff with a fork.

COUSCOUS SALAD WITH CORN AND RED BELL PEPPER



Couscous Salad with Corn and Red Bell Pepper image

Categories     Salad     Onion     Pasta     Pepper     Vegetable     Side     Quick & Easy     High Fiber     Summer     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 11

2 tablespoons olive oil
3/4 cup fresh corn (cut from about 2 ears)
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 teaspoon ground cumin
11/4 cups water
2/3 cup couscous
2 teaspoons red-wine vinegar
1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped fine
cayenne to taste

Steps:

  • In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.
  • While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork.
  • In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well.

COUSCOUS WITH CORN AND RED PEPPER



Couscous With Corn And Red Pepper image

Provided by Marian Burros

Categories     side dish

Time 15m

Yield 2 servings

Number Of Ingredients 8

8 ounces whole red pepper or 7 ounces chopped red pepper (ready cut), about 1 3/4 cups
1 large clove garlic
1 teaspoon olive oil
1 cup water
1/2 cup whole-wheat couscous
1 cup frozen corn niblets
Fresh basil
1/8 teaspoon salt (optional)

Steps:

  • Wash, trim, seed and chop the whole pepper; mince the garlic.
  • Heat the oil in a nonstick pot; saute pepper and garlic in hot oil until pepper begins to soften, about 3 minutes. Remove from pot and set aside.
  • Bring water to boil in the pot, covered. Add couscous and corn; reduce heat to simmer; cover and cook about 5 minutes, until liquid is absorbed and couscous is tender.
  • Meanwhile, wash, dry and chop basil to make 1 tablespoon and add to cooked couscous with salt. Add pepper and garlic and mix well.

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