Couscous With Corn And Red Pepper

By Marian Burros

Total Time
15 minutes
Rating
(0)
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Featured in: PLAIN AND SIMPLE; Soft-Shell Crabs With Fruity Salsa and Couscous

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Ingredients

Yield:2 servings
  • 8ounces whole red pepper or 7 ounces chopped red pepper (ready cut), about 1¾ cups
  • 1large clove garlic
  • 1teaspoon olive oil
  • 1cup water
  • ½cup whole-wheat couscous
  • 1cup frozen corn niblets
  • Fresh basil
  • ⅛teaspoon salt (optional)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Wash, trim, seed and chop the whole pepper; mince the garlic.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Meanwhile, wash, dry and chop basil to make 1 tablespoon and add to cooked couscous with salt. Add pepper and garlic and mix well.

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Chad Mellen

I added a chopped shallot, fresh sweet corn and a lot of chopped basil and the result was quite good.

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