Corn Couscous Food

CORN COUSCOUS

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.

COUSCOUS WITH CORN

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.

COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA

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.

ROASTED CORN AND GARLIC COUSCOUS

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.

CHICKEN, CORN, AND COUSCOUS SALAD

Steps:

• Whisk together the curry powder, mustard, and vinegar.
• Season with salt and pepper.
• Whisk in 3 tbsp of oil and set aside.
• Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
• Remove from heat, add couscous, and let sit covered for about 5 minutes.
• Heat the remaining oil in a skillet over medium heat.
• Cook the chicken until just done; the time will depend on how big your chicken pieces are.
• Remove the chicken to another dish and keep warm.
• Add the onion to the skillet and cook until softened, about 5 minutes.
• Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
• Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
• Combine chicken, corn mixture, and couscous.
• Add curry mixture and cilantro and toss to combine.

HERBED CORN AND COUSCOUS

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.

CONFETTI CORN COUSCOUS SALAD

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 & 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.

COUSCOUS SALAD WITH CORN AND RED BELL PEPPER

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 SALAD

Steps:

• In 2 quart saucepan, bring broth to boil.
• Stir in couscous; cover. Remove from heat and let stand 5 minutes. Fluff with a fork.
• Place couscous in a large bowl.
• Combine olive oil, cilantro, lime juice, garlic, salt and pepper.
• Gently fold into couscous.
• Add remaining ingredients and fold gently. Adjust salt and pepper to taste.
• Refrigerate, covered, for at least one hour, or overnight.

COUSCOUS SALAD WITH FRESH CORN

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.