Best 19 Corn Couscous Recipes

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Indulge in the vibrant flavors and textures of corn couscous, a versatile dish that seamlessly blends the essence of North African cuisine with the goodness of corn. Embark on a culinary adventure as we present a collection of delectable corn couscous recipes, each offering a unique twist on this classic dish. From the aromatic blend of spices in Moroccan Corn Couscous to the tantalizing fusion of flavors in Mexican Corn Couscous Salad, these recipes promise an explosion of taste in every bite. Whether you prefer a hearty main course or a refreshing side dish, our curated selection caters to diverse culinary preferences. Get ready to embark on a journey of flavors as we delve into the delectable world of corn couscous.

Check out the recipes below so you can choose the best recipe for yourself!

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, CORN, AND BLACK BEAN CHICKEN SALAD



Couscous, Corn, and Black Bean Chicken Salad image

This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!

Provided by Cooking Fox

Categories     Salad     Grains

Time 50m

Yield 8

Number Of Ingredients 10

2 ½ cups water
3 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
¼ cup balsamic vinegar
1 teaspoon white sugar
salt and ground black pepper to taste
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 ½ cups cooked and cubed rotisserie chicken
½ red bell pepper, chopped

Steps:

  • Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
  • Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
  • Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 51.1 g, Cholesterol 19.7 mg, Fat 8 g, Fiber 7 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 429 mg, Sugar 3.6 g

COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA



Couscous Fritters with Fresh Corn and Tomato Salsa image

Provided by Food Network

Categories     appetizer

Yield Serves 4

Number Of Ingredients 15

2 large, ripe tomatoes, peeled, seeded, finely diced, and drained
2 ears sweet corn, shucked and cooked (about 1 1/2 cups kernels)
15 sprigs fresh cilantro, finely chopped (about 1 1/2 tablespoons)
2 tablespoons finely diced onion
1 teaspoon fresh lime juice
3/4 teaspoon ground cumin
1 tablespoon ketchup
3/4 teaspoon salt
2/3 cup broth
1 teaspoon chili powder
1 tablespoon butter
1/2 cup couscous
1 egg, lightly beaten
Vegetable oil for frying
8 ounces turkey sausage or pork sausage, casing removed

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.

COUSCOUS SALAD WITH BLACK BEANS, MUSHROOMS, AND CORN



Couscous Salad with Black Beans, Mushrooms, and Corn image

A simple and healthy vegetarian salad of Israeli couscous makes a great weeknight meal. You won't miss the meat in this filling vegetarian dish. Black beans add protein, and avocado is rich in heart-healthy fat.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 cup Israeli couscous
Coarse salt and ground pepper
1/2 pound cremini or button mushrooms, sliced 1/2-inch thick
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears corn)
1 can (15.5 ounces) black beans, rinsed and drained
2 tablespoons fresh lime juice
1 jalapeno (optional), thinly sliced
1 avocado, halved, pitted, peeled, and sliced

Steps:

  • In a medium saucepan, heat 1 tablespoon oil over medium-high. Add couscous and cook, stirring constantly, until golden brown and fragrant, about 4 minutes. Add 1 1/2 cups water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender, about 15 minutes.
  • Meanwhile, in a large skillet, heat 2 teaspoons oil over medium-high. Cook mushrooms, stirring occasionally, until golden brown, about 5 minutes. Season mushrooms with salt and pepper; transfer to a large bowl. Add 1 teaspoon oil to skillet. Cook scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned, about 5 minutes. Season with salt and pepper and add to mushrooms.
  • Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to mushroom mixture and toss to combine. Season to taste with salt and pepper. Divide among four bowls and top with avocado.

Nutrition Facts : Calories 432 g, Fat 15 g, Fiber 10 g, Protein 14 g

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.

CORN AND COUSCOUS SALAD



Corn and Couscous Salad image

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

1 teaspoon curry powder
2 teaspoons grainy mustard
1 tablespoon white-wine or sherry vinegar
Coarse salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
3/4 cup couscous
1 Vidalia or other sweet onion, diced
3 garlic cloves, minced
1 red chile, minced (optional)
3 cups fresh corn kernels (about 4 cobs)
1/4 cup finely chopped fresh cilantro

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.

HERBED CORN AND COUSCOUS



Herbed Corn and Couscous image

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

1 cup fresh corn kernels (cut from 2 ears of corn) or thawed frozen
1 tablespoon unsalted butter
3/4 cup chicken broth
1/2 cup couscous
2 tablespoons minced fresh chives

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.

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

CORN COUSCOUS



Corn Couscous image

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

1 cup couscous
1/2 teaspoon chicken stock powder
1 cup boiling water
1 tablespoon butter
2 spring onions, chopped
420 g corn, drained
2 tablespoons chopped parsley

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.

PEARL COUSCOUS WITH LENTILS, CARROTS, SPINACH, AND CORN



Pearl Couscous with Lentils, Carrots, Spinach, and Corn image

This is a recipe that is great as a side or even as a meal. It's so hearty! It's great served warm or cold. I sometimes substitute chickpeas for the lentils, but be aware that they have a slightly stronger flavor. The white wine is used for flavor but can be left out if desired. Reduced-sodium chicken broth can be used. This recipe keeps well in the fridge and can be served warm or cold.

Provided by Caitlin685

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon sesame oil
1 small onion, diced
3 cloves garlic, minced
1 cup canned lentils, drained and rinsed
1 cup diced carrots
¾ cup corn kernels
2 tablespoons dry white wine
2 tablespoons chicken broth
2 cups chicken broth
¼ cup dry white wine
1 (10 ounce) box pearl (Israeli) couscous
2 tablespoons chicken broth
2 tablespoons dry white wine
2 cups baby spinach leaves, stems removed
1 ½ tablespoons lemon juice, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

  • Heat sesame oil in a large skillet over medium heat; cook and stir onion until it turns translucent, about 5 minutes. Stir in garlic and cook until garlic starts to brown, about 5 to 8 more minutes. Mix in the lentils and cook 3 to 4 minutes to blend flavors, stirring lightly. Stir carrots and corn kernels into the mixture. Reduce heat to low. Pour in 2 tablespoons white wine and 2 tablespoons chicken broth; let the mixture simmer, stirring occasionally.
  • Bring 2 cups chicken broth and 1/4 cup white wine to a boil in a saucepan; stir in couscous and reduce heat to low. Simmer couscous until the liquid has been absorbed and the couscous pearls are tender, about 8 minutes.
  • Stir 2 more tablespoons each of chicken broth and white wine into lentil mixture and lightly toss baby spinach leaves into the vegetables in the skillet until wilted, about 5 minutes.
  • Transfer cooked couscous to a serving bowl and gently stir the spinach-lentil mixture into couscous until thoroughly combined. Drizzle with lemon juice, sprinkle with black pepper, and lightly stir again.

Nutrition Facts : Calories 174 calories, Carbohydrate 30.4 g, Cholesterol 0.2 mg, Fat 2.1 g, Fiber 4.2 g, Protein 6 g, SaturatedFat 0.3 g, Sodium 83.6 mg, Sugar 2.4 g

CONFETTI CORN COUSCOUS SALAD



Confetti Corn Couscous Salad image

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

16 ounces quick couscous or 12 ounces israeli couscous
3 lbs frozen corn, thawed and cooked,let cool.
2 (12 ounce) cans black beans, drained and rinsed in cold water
8 ounces chopped red onions
3 ounces chopped green peppers
3 ounces chopped yellow peppers
3 ounces chopped orange bell peppers
3 ounces chopped red peppers
3 small zucchini, halved and thinly sliced- use a mandoline
1 cup kalamata olive, pitted and sliced
1 1/2 cups olive oil
1/4 cup white wine vinegar
1/4 cup white balsamic vinegar
2 1/2 teaspoons cumin
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh marjoram

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 AND BERRY COUSCOUS



Corn and Berry Couscous image

"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

2-1/4 cups chicken broth
1 tablespoon butter
1/2 teaspoon salt
1-1/2 cups frozen corn
3/4 cup dried cranberries
1/4 to 1/2 teaspoon ground cinnamon
1 package (10 ounces) couscous

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.

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.

CREAMY CORN COUSCOUS



Creamy Corn Couscous image

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

1 cup couscous
1 cup boiling water
1 (14.5 ounce) can cream-style corn
3 tablespoons butter
½ cup shredded mozzarella cheese
salt and pepper to taste

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 & TOMATO COUSCOUS SALAD



Corn & Tomato Couscous Salad image

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

2 1/4 cups water
1 teaspoon vegetable oil
1 1/2 cups couscous
2 cups corn, from 2 large ears of corn
1/3 cup vegetable oil
1 lemon, juice of
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 -2 tablespoon pickled jalapeno pepper, chopped
1/4-1/3 cup red onion, finely diced
2 cups cherry tomatoes, cut in half
1/2 cup cilantro, finely chopped

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.

ISRAELI COUSCOUS AND CORN SALAD



Israeli Couscous and Corn Salad image

Make and share this Israeli Couscous and Corn Salad recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 cups israeli couscous
3 cups boiling water
salt
1 tablespoon olive oil
2 cups corn kernels
1 medium onion, finely chopped
1 teaspoon ground coriander
1/4 teaspoon caraway seed
1 red bell pepper, finely chopped
2 jalapenos, seeded and minced
2 scallions, thinly sliced
3 tablespoons finely chopped mint
1/3 cup fresh lime juice
1/4 cup canola oil
2 tablespoons rice wine vinegar
1 tablespoon honey
1/2 teaspoon finely grated lime zest
fresh ground pepper

Steps:

  • Put the couscous in a bowl and add the boiling water.
  • Stir in 2 teaspoons of salt, cover tightly with plastic wrap and let stand, stirring once, until the grains are plump and tender.
  • Meanwhile, heat the olive oil in a medium skillet. Add the corn, onion, coriander and caraway and cook over moderately low heat, stirring, until the onion is softened, about 8 minutes. Transfer to a large bowl and let cool.
  • Add the couscous to the bowl, along with the bell pepper, jalapeños, scallions and mint. In a bowl, whisk together the lime juice, canola oil, vinegar, honey and lime zest. Add to the couscous and toss. Season with salt and pepper and serve.

Nutrition Facts : Calories 294.4, Fat 9.5, SaturatedFat 0.9, Sodium 11.3, Carbohydrate 48.3, Fiber 4.7, Sugar 3.8, Protein 7.2

COUSCOUS SALAD WITH FRESH CORN



Couscous Salad With Fresh Corn image

A wonderful fresh cold pasta salad for summer. Note: You will have about twice as much dressing as you will need for this recipe. Save extra for salad.

Provided by Irmgard

Categories     Corn

Time 40m

Yield 12 serving(s)

Number Of Ingredients 19

4 cups couscous
4 cups water
3/4 cup vegetable oil
6 ears fresh corn, cooked and cut off cob
1/2 cup sesame seeds, toasted
1/2 cup cilantro
2 cups spinach, chiffonade
3 cups tomatoes, chopped
2 cups avocados, cubed and tossed with a little dressing
salt and pepper
1 3/4 cups vegetable oil
1 1/2 cups rice wine vinegar
1/2 cup sesame oil
2 tablespoons garlic
1 teaspoon coriander, ground
1 teaspoon white pepper, ground
1 1/2 teaspoons salt
2 tablespoons sugar
1/4 cup soy sauce

Steps:

  • Boil water, pour over couscous, cover and let sit for 10 minutes.
  • Fluff couscous, toss with oil and cool.
  • (note: couscous can be toasted in a pan with olive oil first if desired).
  • Add remaining ingredients and mix well.
  • Toss with enough dressing to just coat.
  • Adjust seasoning.
  • Dressing:Blend all ingredients in food processor or blender.

COLD COUSCOUS AND ROASTED CORN SALAD



COLD COUSCOUS AND ROASTED CORN SALAD image

Categories     Salad     Hominy/Cornmeal/Masa

Yield 6-8 people

Number Of Ingredients 14

2 cups instant quick cooking couscous
2 cups really hot water or stock
1 cup roasted corn medley (frozen or canned combination of roasted corn, roasted red peppers, roasted poblano peppers and onions, mild corn salsa works well too)
1/3 cup toasted almond silvers
2 tablespoons chopped parsley
4 green onions, chopped
1/4 cup black beans, canned (drained and rinsed)
Dressing:
1/4 cup red wine or apple cider vinegar
1/4 cup sugar
1/2-3/4 cup olive oil, depdening on how tart you like your dressings
2 tablespoons chopped basil
1 teaspoon minced garlic
salt and pepper to taste

Steps:

  • Place the couscous in a container and pour the hot water/stock on top, cover and let sit for 15 monutes. Fluff the couscous and stir in the remaining ingredients(corn medley, almonds, parsley, green onions and black beans). In a 1 cup jar, place all the ingredients for the dressing and shake until combined. Pour over the couscous and toss to combine. Chill and serve.

CITRUS CORN COUSCOUS



CITRUS CORN COUSCOUS image

Categories     Pasta     Vegetable     Side     Sauté

Yield Serves 4-6 as a side dish

Number Of Ingredients 17

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.

Tips:

  • Choose the right couscous: For this recipe, use corn couscous, which is made from ground cornmeal. It has a slightly sweet flavor and a chewy texture.
  • Prepare the couscous properly: To cook corn couscous, follow the package instructions. Generally, you'll bring water or broth to a boil, add the couscous, and then remove it from the heat and let it sit for a few minutes until all the liquid is absorbed.
  • Use flavorful ingredients: Don't be afraid to experiment with different ingredients to add flavor to your corn couscous. Some popular options include vegetables, herbs, spices, and nuts.
  • Cook the vegetables properly: If you're adding vegetables to your corn couscous, make sure to cook them until they're tender but still have a slight crunch.
  • Season the couscous well: Once the corn couscous is cooked, season it with salt, pepper, and any other desired seasonings.
  • Serve the couscous warm or cold: Corn couscous can be served warm or cold, depending on your preference. It's a great side dish for grilled meats, fish, or vegetables.

Conclusion:

Corn couscous is a versatile and delicious grain that can be used in a variety of dishes. It's easy to cook and can be flavored with a variety of ingredients. Whether you're looking for a side dish, a main course, or a salad, corn couscous is a great option. So next time you're looking for something new to try, give corn couscous a try. You won't be disappointed.

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