Confetti Corn Couscous Salad Food

CONFETTI CORN

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
• Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

CONFETTI CHICKEN AND COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions.
• In large serving bowl, mix chicken, carrot, bell pepper and chives. Add cooked couscous; fluff with fork until well mixed. Cool slightly.
• In tightly covered container, shake all dressing ingredients. Pour over salad; toss gently to coat. Serve immediately.

CONFETTI COUSCOUS SALAD

Steps:

• In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed., Fluff with a fork. Stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with pine nuts if desired.

ROMAINE SALAD WITH COUSCOUS CONFETTI

Steps:

• In a medium bowl, combine peppers, couscous, and mint. Whisk together lemon juice and salt. Whisk in 1/4 cup of the olive oil. Toss half of this mixture with the couscous and refrigerate for 1 hour or longer.
• Whisk mustard and remaining olive oil into remaining dressing. Taste and adjust salt.
• In a large bowl, toss lettuce with remaining dressing. Add freshly ground pepper to taste. Taste, and if it tastes too lemony, add another tablespoon of olive oil. Add couscous mixture and toss together again. Taste, adjust seasoning, and serve.

CORN AND COUSCOUS SALAD

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.

"CONFETTI" COUSCOUS

Steps:

• Trim fennel stalks flush with bulb and remove any discolored areas from bulb. Cut bulb into 1/4-inch dice and coarsely chop fronds.
• Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté diced fennel and garlic, stirring, 1 minute. Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes. Add water and salt and bring to a boil.
• Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes. Cover skillet and let stand 5 minutes.
• Stir in fennel fronds and season with salt and pepper.

CONFETTI CORNBREAD

Steps:

• Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.

CONFETTI CORN SALAD

Steps:

• In a small bowl, combine the corn, olives, peppers and radishes. Add salad dressing; toss to coat. Refrigerate until serving.

CONFETTI CORN SALAD (INA GARTEN BACK TO BASICS)

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
• Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

CONFETTI COUSCOUS

Steps:

• In a large saucepan, bring the broth, water, lemon juice, zest and salt to a boil. Stir in couscous and peas. Cover; remove from the heat and let stand for 5 minutes. Stir in almonds and pimientos.

CONFETTI CORN

Steps:

• In a large cast-iron or other heavy skillet, saute carrot in oil until crisp-tender. Stir in the corn, water chestnuts, and red pepper; heat through.

LOW FAT CONFETTI CORN SALAD

Steps:

• Chop all veggies to the size of the corn kernels.
• Or as small as you desire.
• Put in bowl.
• Refrigerate.
• Mix dressing in separate bowl.
• Refrigerate.
• Before serving, drain veggie bowl of "veggie" water.
• Add dressing.
• Serve.

CONFETTI COUSCOUS SALAD

Steps:

• Prepare couscous according to box directions and allow to cool.
• While couscous is cooling, dice peppers, and slice green onions.
• Add all ingredients in a bowl.
• Add Italian salad dressing.
• Mix together.
• Enjoy!

CORN & TOMATO COUSCOUS SALAD

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.

CONFETTI CORN SALAD

Steps:

• Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.