Mexican Style Couscous With Roasted Corn Recipes
MEXICAN COUSCOUS
This is an excellent side dish for mexican meals. It's much quicker than rice and is also quite light and healthy. I originally found this recipe on the Better Homes and Gardens website, but have adapted it to fit our own preferences.
Provided by Kendra
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic in olive oil over medium heat until tender.
- Stir in cumin and chile powder, and cook for 1 minute.
- Add broth, peas, tomato and cilantro, and bring to a boil.
- Stir in couscous, cover and remove from heat.
- Let stand for 5 minutes.
- Fluff with a fork before serving.
THE BEST MEXICAN ROASTED CORN
This recipe gets its inspiration from Mexican street corn. Piping hot corn on the cob is smeared with mayonnaise and dredged with Queso or Cotija cheese, fresh cilantro, chile powder, lime and plenty of salt and pepper. The mayonnaise melts right into the corn to take on a whole new flavor and acts as the 'glue' to hold...
Provided by s s
Categories Roasts
Time 25m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. 2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges. ENJOY!!
MEXICAN COUSCOUS
This couscous recipe is the perfect side dish for any Mexican meal. John Slivon, Milton, Florida
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Bring salsa and water to a boil in a small saucepan; stir in couscous. Cover and remove from the heat. Let stand for 10 minutes. Fluff couscous with a fork; stir in beans. Top servings with avocado.
Nutrition Facts :
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 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
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- Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.
- Meanwhile, prepare the couscous. In a saucepan combine the broth, water, 1/4 cup lime juice and 1 ½ teaspoons salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Remove the lid, fluff the couscous with a fork and let it cool in the pan.
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