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Wednesday, October 14, 2009

Roasted Corn and Garlic Couscous

Determined to make something new for our family, I decided on couscous tonigh. Lately when I've been browsing for recipes, the word "couscous" seems to pop up everywhere and I can't help but stop and notice each time I see it. I've only had couscous once before, probably back in the late 80's as a kid, and I think it was prepared with too many "icky" ingredients that kids aren't too fond of. To help ease my kids (and myself) into a whole adventure, I decided to try a fairly plain and kid-friendly version.

While searching for a recipe, I found one from Robin Miller on FoodNetwork.com that had rave reviews. The reason why it called out to me is because, quite honestly, it sounded like a boring recipe my kids might not fuss over. I read over the reviews and found that many newbies tried this dish for their first time as well and loved it. I followed one person's suggestion and added sautéed shrimp to it to make it a meal rather than a side dish. The verdict? The kids loved it and it was pretty tasty. I think this was a great introduction to couscous as it is not too ethnic tasting, which can hard to serve to fussy kids - at least mine.

Roasted Corn and Garlic Couscous
Serves 4

4 cloves garlic, 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

1. Preheat oven to 400˚. Coat a large baking sheet with cooking spray.

2. 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.

3. 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.

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