Herbed Corn And Couscous Recipes

HERBED CORN

Steps:

• In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.

HERBY COUSCOUS

Steps:

• In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
• Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.

HERBED COUSCOUS

Steps:

• heat up one tbsp of the olive oil in a small sauce pan over medium to high heat
• sautée onion until transparent, about 2-3 mins
• add garlic and sautée until frangrant, about 1 minute
• add dry couscous and stir
• add salt, stir
• add water* thyme and bay leaf
• bring it to a boil then reduce to a slow simmer
• cover and let it simmer until all the water has been absorbed (about 10 mins)
• after all liquid has been absorbed, remove the thyme sprig and the bay leaf and discard
• add remaining tbsp of olive oil, the parsley and the lemon zest, stir to combine

HERBED COUSCOUS

Steps:

• Bring water, 1 tablespoon salt, and butter to a boil. Add couscous, remove from heat and stir quickly and thoroughly. Cover for 5 minutes. Moisture will be absorbed. Fluff with a fork. Add scallions, Spanish onion and rice wine vinegar.

HERBED COUSCOUS

Steps:

• Melt butter in a medium saucepan over medium heat. Add the shallots, cumin, and fennel seeds; cook, stirring frequently, until shallots are translucent, about 2 minutes. Add couscous, chicken broth, and salt. Cover; reduce heat to low, and simmer until liquid is absorbed, about 5 minutes. Remove from heat, and stir in parsley, sage, and marjoram. Serve hot.

COUSCOUS WITH CORN

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.

HERBED COUSCOUS

Steps:

• Bring the stock and oil to a boil, stir in the couscous, remove from heat, cover and set aside for five minutes.
• Fluff with a fork, fold in the parsley and chives, season to taste with salt and pepper and keep covered until ready to serve.

HERBED CORN AND COUSCOUS

Steps:

• In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Stir in the chives and salt and pepper to taste.