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Cross-Country Couscous


Kosher salt is larger than table salt so you don't need to use as much. Couscous is a favorite summer-time dish at our house.


At a glance
From Our Kitchen

4 cloves of roasted garlic (recipe on page 40)
4 ears fresh corn on the cob or about 2 cups frozen whole kernel corn
1/4 teaspoon Kosher salt
1 1/4 cups chicken stock
1 cup uncooked couscous
1/4 cup chopped green onions
2 tablespoons Reggiano Parmesan, shredded


Combine garlic, corn kernels and chicken stock 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 parmesan, and toss to combine.