ROASTED CORN AND GARLIC COUSCOUS
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
COUSCOUS, CORN AND LIMA BEAN SAUTé
Enjoy this delicious sauté made using couscous, corn and lima bean that's ready in just 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch skillet, melt butter over medium-high heat. Add onion and garlic; cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
- Stir in remaining ingredients except almonds. Heat to boiling over high heat. Remove from heat; let stand 5 minutes. Fluff before serving. Sprinkle with almonds.
Nutrition Facts : Calories 390, Carbohydrate 69 g, Cholesterol 5 mg, Fat 1/2, Fiber 11 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 0 g
LIMA BEAN AND CORN CASSEROLE
Make and share this Lima Bean and Corn Casserole recipe from Food.com.
Provided by Gwanny Hill
Categories Corn
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook lima beans and corn together, following package directions.
- Drain.
- Make sauce by melting margarine in sauce pan and adding the chopped spring onions.
- Blend in the flour, milk, salt and one cup of grated cheese.
- Cook until the sauce begins to thicken; add pimento and water chestnuts.
- Layer vegetables and sauce in greased 1 1/2 quart casserole dish, beginning with vegetables and ending with layer of sauce.
- Top with 1/2 cup grated cheese and bread crumbs or crushed potato chips, your preferance.
- Bake at 350 degrees for 25-30 minutes or until topping is golden brown and casserole is bubbly around the edges.
Nutrition Facts : Calories 312.3, Fat 15.1, SaturatedFat 9.3, Cholesterol 43.9, Sodium 608.9, Carbohydrate 32.5, Fiber 6.8, Sugar 2.2, Protein 13.8
COUSCOUS WITH CORN
Simple, hot dish that dresses up plain couscous. You could add chopped red or green bell pepper to the shallot saute too.
Provided by WI Cheesehead
Categories Low Cholesterol
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 318.6, Fat 4.3, SaturatedFat 2.1, Cholesterol 7.6, Sodium 555.4, Carbohydrate 57.4, Fiber 4, Sugar 1.2, Protein 11.9
COUSCOUS, CORN, AND BLACK BEAN CHICKEN SALAD
This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!
Provided by Cooking Fox
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
- Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
- Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 51.1 g, Cholesterol 19.7 mg, Fat 8 g, Fiber 7 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 429 mg, Sugar 3.6 g
WHITE BEANS AND VEGGIES WITH COUSCOUS
My family loves the simplicity and full-flavors of this meatless entree. With its variety in taste and texture, we can see why they list it as their favorite! -Heather Savage, Wood River Junction, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium-high heat; saute zucchini and onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute., Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and zucchini is tender, 3-4 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine water, butter and salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork. Serve bean mixture with couscous. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 350 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 521mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
MEXICAN-STYLE COUSCOUS WITH ROASTED CORN
A dish inspired by the fresh food of the summer. Can be served as a side dish warm or cold. Goes great with chicken or any Mexican-style dish. We use it as a burrito filling also.
Provided by Tim
Categories Couscous
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
- Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
- While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
- Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
- Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.
Nutrition Facts : Calories 315.8 calories, Carbohydrate 53.3 g, Cholesterol 11.8 mg, Fat 6.6 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 2.6 g, Sodium 365.4 mg, Sugar 1.9 g
COUSCOUS SALAD WITH CORN AND RED BELL PEPPER
Categories Salad Onion Pasta Pepper Vegetable Side Quick & Easy High Fiber Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 11
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.
SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS
Provided by Amelia Saltsman
Categories Onion Tomato Side Sauté Picnic Vegetarian Quick & Easy Low Cal High Fiber Corn Lima Bean Fall Summer Healthy Low Cholesterol Potluck Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
- Stir in basil and serve.
COCONUT-SOLE CHOWDER WITH LIMA BEANS AND CORN
Provided by Molly O'Neill
Categories soups and stews, appetizer, main course
Time 1h15m
Yield Six first-course servings or four main-course servings
Number Of Ingredients 17
Steps:
- Combine the chicken broth, garlic, pepper flakes and ginger in a large pot and bring to a boil. Reduce heat and simmer for 45 minutes. Strain, wash the pot and return the broth to it. Bring to a boil. Add the potatoes and lima beans and simmer for 10 minutes. Add the corn and simmer until the vegetables are tender, about 5 minutes longer.
- Stir in the lemon and lime zests and coconut milk. Turn the heat to low and add the fish. Cook 5 minutes. Stir in the salt, pepper, scallions and herbs. Immediately ladle into bowls and serve.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 22 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 1014 milligrams, Sugar 8 grams, TransFat 0 grams
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