Golden Couscous

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large yellow pepper, seeded and diced
• 1 medium onion, finely chopped
• Kernels from 4 ears of fresh yellow corn
• Salt and freshly ground black pepper
• 1 ½ cups chicken stock
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 cup instant couscous

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    438 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 70 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 13 grams protein; 2 milligrams cholesterol; 158 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Heat one tablespooon of the oil in a skillet, add the pepper and onion and saute over medium heat until golden. Stir in the corn and cook briefly for a few minutes. Season to taste with salt and pepper and set side.
2. Bring the chicken stock to a boil in a saucepan, stir in the turmeric and cumin and add 2 tablespoons of olive oil. Stir in the couscous, remove from heat, cover and let stand for 5 minutes.
3. Fluff the couscous with a fork and fold in the pepper and corn mixture. Fluff again and serve warm or at room temperature.