COUSCOUS WITH CORN
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
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
CORN COUSCOUS
Make and share this Corn Couscous recipe from Food.com.
Provided by Noo8820
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the couscous,stock powder and water into a bowl.Cover and allow to stand for 5 mins.Fluff up with a fork.
- Melt the butter in a pan,add the spring onion and corn,cook 2 minutes.
- Stir corn into couscous with the parsley and serve.
COUSCOUS WITH SWEET CORN
Make and share this Couscous With Sweet Corn recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring the stock to a boil. Add the couscous. Cover the pan and remove from heat.
- Let stand about 6 minutes or until all of the liquid has been absorbed. Fluff with a fork.
- In a large nonstick frying pan over medium heat, combine the corn, tomatoes, garlic, chili powder and cinnamon.
- Cook until the liquid from the tomatoes evaporates, about 5 minutes.
- Stir in the chives and lemon juice. Add the couscous and stir to combine.
Nutrition Facts : Calories 318.1, Fat 2.5, SaturatedFat 0.5, Cholesterol 2.7, Sodium 157.5, Carbohydrate 64.7, Fiber 5.4, Sugar 5, Protein 12.3
ROASTED CORN AND GARLIC COUSCOUS
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA
Steps:
- In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt. Set aside.
- Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil. Add the couscous in a stream. Stir once. Cover and remove from the heat. Set aside until the couscous is tender, 12 to 15 minutes. Transfer to a medium bowl and combine with the egg.
- Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of couscous sizzles instantly. Place the couscous mixture, in 1/3 cup increments, into the skillet. With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter. Fry until golden brown, 6 to 8 minutes on each side. Transfer to a plate with paper towels to drain. Keep warm in the oven.
- In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes. With the spatula, transfer the meat to plate lined with paper towels to drain. Set aside.
- Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the center of each plate. Top with equal portions of sausage and additional salsa. Garnish with the remaining cilantro leaves and serve.
CONFETTI CORN COUSCOUS SALAD
i am having a party tomorrow so i started out with my basic corn salad, left out the cheese, and embellished. it tastes great!
Provided by chia2160
Categories Vegetable
Time 40m
Yield 30-40 serving(s)
Number Of Ingredients 17
Steps:
- if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
- if using israeli couscous, steam or boil for 13 minutes, remove from heat.
- if boiling, drain.
- in a huge bowl add couscous, corn, and the rest of the salad ingredients.
- mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
- serve at room temperature.
CORN & TOMATO COUSCOUS SALAD
Ultimate summer salad when corn is in season, fresh cilantro from the market and tomatoes are at their peak. Serve this salad along with grilled pork tenderloin. You can easily turn it into a main course by adding sliced grilled chicken and serve on a bed of leafy greens. Recipe from Jills Table.
Provided by StreetChef
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan or dutch oven, bring the water to a boil along with 1 teaspoons of vegetable oil. Add the couscous and stir.
- Cover. Remove pot from heat and let sit for 5 to 7 minutes.
- Fluff with a fork and set aside to cool.
- Cook the corn in boiling water for 3 minutes. Drain and cool.
- In a small bowl, whisk together the vegtable oil, lemon juice, cumin, salt and black pepper to make the dressing.
- Add corn, peppers, red onion and dressing to the couscous.
- Salad may be made up to this point one day ahead and refrigerated.
- Add the tomatoes and cilantro and toss until well combined. Adjust seasoning with salt and pepper.
- If fresh corn is not availabel, use frozen. For a more nutritious dish, use whole wheat Haida couscous.
CHICKEN, CORN, AND COUSCOUS SALAD
I got this recipe from Martha Stewart's magazine; originally it did not include the chicken but I wanted to add something so it could be a meal by itself. If you'd rather not have the chicken just use another 1/4 cup couscous and another 1 cup corn instead. This makes just enough for me to have it for dinner and next day's lunch; as a side dish I'm guessing it would be enough for three or four.
Provided by Kitty Z
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the curry powder, mustard, and vinegar.
- Season with salt and pepper.
- Whisk in 3 tbsp of oil and set aside.
- Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
- Remove from heat, add couscous, and let sit covered for about 5 minutes.
- Heat the remaining oil in a skillet over medium heat.
- Cook the chicken until just done; the time will depend on how big your chicken pieces are.
- Remove the chicken to another dish and keep warm.
- Add the onion to the skillet and cook until softened, about 5 minutes.
- Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
- Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
- Combine chicken, corn mixture, and couscous.
- Add curry mixture and cilantro and toss to combine.
Nutrition Facts : Calories 829.6, Fat 42.3, SaturatedFat 7.9, Cholesterol 92.8, Sodium 160.7, Carbohydrate 75.2, Fiber 7.5, Sugar 2.6, Protein 41.8
MOROCCAN COUSCOUS SALAD WITH BABY CORN
Make and share this Moroccan Couscous Salad with Baby Corn recipe from Food.com.
Provided by Dancer
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Boil couscous in six cups of water; cover, remove from heat, and let stand for 20 to 30 minutes; chill uncovered.
- For vinaigrette, place all items, except oil and baby corn, in food processor and drizzle in oil while blending.
- Or, finely chop ingredients by hand and blend with a wire whisk.
- Mix couscous, baby corn, vinaigrette, and all other ingredients; chill overnight.
- Can be served as a side dish or as a meal.
- Serve with fresh pita bread and lettuce.
Nutrition Facts : Calories 823.1, Fat 38, SaturatedFat 5.4, Sodium 1003.4, Carbohydrate 99.2, Fiber 10.5, Sugar 5.4, Protein 17
CORN, SEMOLINA AND COUSCOUS PANCAKES
Make and share this Corn, semolina and couscous pancakes recipe from Food.com.
Provided by Dementhor
Categories Grains
Time 15m
Yield 8 pancakes
Number Of Ingredients 6
Steps:
- Combine all ingredients and work into a thick dough.
- Use a spoon to make small (about 10 cm in diameter) pancakes and fry in very hot oil until golden.
- Serve hot as side with a creamy soup (like cream of tomato, peas etc.).
- The couscous is crunchy while the pancakes are hot.
- The baking powder is optional- the pancakes are lighter with it but somewhat dryer.
Nutrition Facts : Calories 229.2, Fat 2.6, SaturatedFat 0.9, Cholesterol 48.6, Sodium 28.2, Carbohydrate 42.4, Fiber 2.8, Sugar 0.1, Protein 8.3
COUSCOUS SALAD WITH CORN AND RED BELL PEPPER
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
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.
HERBED CORN AND COUSCOUS
Categories Side Quick & Easy High Fiber Corn Chive Couscous Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Stir in the chives and salt and pepper to taste.
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CORN COUSCOUS WITH BASIL, FETA AND LEMON - OLIVIA'S CUISINE
From oliviascuisine.com
4.5/5 (11)Estimated Reading Time 4 minsServings 6Total Time 5 mins
- Combine the water, salt and butter in a saucepan. Bring to a boil and, when boiling, add the lemon juice.
- In the meantime, heat the olive oil, over medium heat, on a large sauté pan. Add the shallot and garlic and cook for a couple of minutes, until tender and fragrant. Then, add the corn and red pepper flakes and cook for another couple of minutes, until soft.
- Transfer the corn mixture to a large bowl. Fluff the couscous with a fork and add to the corn. Add the feta, lemon zest and basil and toss to combine.
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