Best Couscous With Sweet Corn 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

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.

ROASTED CORN AND GARLIC COUSCOUS



Roasted Corn and Garlic Couscous image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Cooking spray
4 garlic cloves, peeled
4 ears fresh corn on the cob or about 2 cups frozen whole kernel corn
1/4 teaspoon salt
1 1/2 cups reduced-sodium chicken broth
1 cup uncooked couscous
1/4 cup chopped green onions
2 tablespoons chopped pimento

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  • Wrap garlic cloves tightly in foil and place on prepared baking sheet. Arrange corn on baking sheet next to garlic and sprinkle corn with the salt. Roast for 15 to 20 minutes, until garlic is soft and corn is golden, turning every 5 minutes to prevent corn from burning. Unwrap garlic and mince. Slice kernels from corn cob.
  • Combine garlic, corn kernels and chicken broth in a medium saucepan. Set pan over medium-high heat and bring mixture to a boil. Stir in couscous, remove from heat, cover and let stand 5 minutes. Fluff with a fork and stir in green onions and pimento, and toss to combine.

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

SUMMER GARDEN COUSCOUS SALAD



Summer Garden Couscous Salad image

This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 14

3 medium ears sweet corn, husks removed
1 cup reduced-sodium chicken broth or vegetable broth
1 cup uncooked couscous
1 medium cucumber, halved and sliced
1-1/2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

Nutrition Facts :

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