CITRUS CORN COUSCOUS

CITRUS CORN COUSCOUS image

Yield Serves 4-6 as a side dish

Number Of Ingredients 17

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1 tablespoon butter
1 ear fresh corn (or 1/2 can corn kernels)
2 large shallots, thinly sliced
2 cloves garlic, crushed
2 cups water
2 cups couscous
1 teaspoon saffron threads, crushed
2 tablespoons olive oil
Juice of 1 orange
1 teaspoon ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/4 preserved lemon, chopped very fine (almost into a paste) (you can substitute 1/2 teaspoon of lemon zest)
1/2 teaspoon white vinegar
2 green onions, white and green parts sliced
1/4 cup chopped fresh parsley
Kosher Salt, to taste

Steps:

Bring the water to a boil in a large saucepan. When the water is boiling, remove from heat and add the crumbled saffron. Stir quickly and then add the couscous. Stir the couscous to it is all moistened, then cover and let steam for 15 minutes. Meanwhile, cut the corn kernels from the cob. In a sauté pan, heat the butter over medium heat and add the shallots and garlic. Fry until the shallots begin to turn translucent, then add the corn. Cook until the corn kernels are cooked but still slightly crunchy, and beginning to brown a little. Mix the orange juice, preserved lemon, vinegar, olive oil, cumin, paprika, and coriander together. To assemble the dish, pour the couscous into a large bowl and fluff with a fork until the grains have separated. Add the orange juice mixture and stir thoroughly to coat the couscous. Add the cooked corn, parsley, and green onion and stir to mix. Season to taste with kosher salt.