on Jun 22nd, 2007Herbed corn and couscous
When fresh, sweet corn is available, locally-grown or from warmer states, I make this wonderful side dish over and over. It takes little more time than the five minutes needed for the couscous, a pasta not a grain, to steep. In winter I use frozen corn and it’s almost as good. And when I haven’t got fresh chives, like today, I use dried and the world doesn’t end.
This accompanies almost any protein and I appreciate that it’s high in fiber and low in cholesterol. The recipe appeared in Gourmet in 1990 and even though it says it serves two, I find that’s a very generous two servings with enough for second helpings. With another side dish on the table, this easily serves four.
Herbed Corn and Couscous
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 *
fresh-ground pepper
salt if needed
* with dried chives, I use about 2 tsp
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.
Serves 2.
Gourmet June 1990
Add to: | del.icio.us | furl
Sphere: Related Content
Royal icing & decorating
Looks delicious! I can’t wait to try this, sit down with a spoon and eat the whole thing for a quick weeknight dinner!
I’ve done that. I really have!
I haven’t — yet.
I understand! Wait till you get that fresh BC corn…yummmm.
I still haven’t gotten to one of the few stores that sells red lentils and I don’t want to make your recipe with green or brown. Eye appeal and all that….