Add to Favourites
My Favourites
Email this recipe
Print this recipe

Cross-Country Couscous

Description

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.

Ingredients

At a glance
Cuisine
Difficulty
From Our Kitchen
Serves
2

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

Methods/steps

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.