CREAMY CORN COUSCOUS
Couscous, cream-style corn and mozzarella cheese combine in this filling side dish.
Provided by Poetisa
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place the couscous in a bowl, and stir in the boiling water. Cover, and let stand for 10 minutes. Meanwhile, bring the cream-style corn, butter, and mozzarella cheese to a simmer in a saucepan over medium heat. Once the corn is hot, fold it into the couscous, and season to taste with salt and pepper.
Nutrition Facts : Calories 232 calories, Carbohydrate 34.9 g, Cholesterol 21.3 mg, Fat 7.7 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 4.7 g, Sodium 296.1 mg, Sugar 2.3 g
CORN AND BERRY COUSCOUS
"My husband, Doug, wowed me with Confetti Couscous the first time he cooked for me while we were dating. It's still one of my favorite dishes," relates Laurel Porterfield from Bristow, Virginia.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the broth, butter and salt to a boil. Stir in the corn, cranberries and cinnamon. Cover and return to a boil; cook for 2 minutes. Stir in couscous. , Remove from the heat; cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.
Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 570mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 4g fiber), Protein 8g protein.
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.
CORN AND COUSCOUS SALAD
This recipe is from the " Martha Stewart's Dinner at Home" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 tablespoons oil; whisk until emulsified. Set aside.
- Place couscous in a large bowl. Bring 1 cup water to a boil; pour over couscous; stir to combine. Cover with a plate; let steam until water is absorbed, about 5 minutes. Fluff with a fork; set aside.
- Heat remaining tablespoon oil in a large skillet over medium heat. Add onion, and cook, stirring, until softened, about 4 minutes. Stir in garlic and chile; cook, stirring, until softened, about 2 minutes. Add corn, and cook until bright yellow and just tender, about 2 minutes. Stir corn mixture into couscous. Add curry vinaigrette and cilantro; toss to combine. Serve warm or at room temperature.
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.
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.
MEXICAN-STYLE COUSCOUS WITH ROASTED CORN
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
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
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- 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.
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- In a large skillet, cook the bacon pieces just until lightly browned and just crispy. Transfer bacon, with a slotted spoon, to a paper towel-lined plate. Reserve 2 tablespoons bacon grease, and refrigerate the remainder for later use.
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- Bring water to a boil in a medium saucepan, and stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
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- Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.
- Meanwhile, prepare the couscous. In a saucepan combine the broth, water, 1/4 cup lime juice and 1 ½ teaspoons salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Remove the lid, fluff the couscous with a fork and let it cool in the pan.
- In a small bowl, whisk together the remaining ¼ cup lime juice, sour cream, mayonnaise, paprika, cumin, black pepper and remaining ½ teaspoon salt. Set aside.
- To the bowl with the corn, add the cooled couscous, bell pepper, onion, cilantro, green onions, and jalapeno. Stir to combine. Drizzle on the dressing, and the cheese and toss gently to combine. Season with additional salt and pepper, if necessary.
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- Trim fat from meat. In a small bowl stir together chili powder, cumin, garlic salt, and pepper. Sprinkle mixture evenly over meat; rub mixture in with your fingers. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place meat in cooker.
- In a medium bowl combine tomatoes, brown sugar, vinegar, Worcestershire sauce, tapioca, and mustard. Pour over meat in cooker.
- Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
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- In a medium pot over medium heat, add the couscous and olive oil (*if oil-free, you can skip this first step and go straight to adding boiling water to couscous). Cook in the oil for about 6-7 minutes, stirring occasionally until starting to brown.
- Meanwhile, in a small pot, boil 1 3/4 cups water. Add the boiling water to the couscous, reduce to medium heat, cover and simmer for about 8-10 minutes, until water is absorbed and couscous is soft.
- Meanwhile, in a Dutch oven or medium/large pot over medium-high heat, add the vegetable broth. When hot, add the garlic cloves and cook for 1 minute. Then add the broccoli and mushrooms. (If the vegetable broth is evaporated, add about 1-2 tablespoons water). Cook for 3-4 minutes, stirring occasionally until soft.
- Add the spinach and roasted corn and reduce heat to medium. Stir and cover. Let heat for about 2 minutes until warm.
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- Cook the couscous according to package directions. Drain and rinse. Add to a large mixing bowl.
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