Corn and Red Pepper Couscous

I love couscous. But for some reason, my husband doesn't (I know- I can hardly believe it either). I did discover, however, that he tolerates, and maybe even likes Israeli couscous. Huzzah! So our dinner the other night consisted of Brazilian cabbage vinaigrette and this delish and slightly exotic tasting couscous dish.

Now Israeli couscous is larger than the Moroccan variety with which you're probably more familiar; it's pearl shaped and similar to acini di pepe pasta- the tiny "pastina" you've probably seen in the Barilla pasta packages. I think my husband likes them for their larger shape and being easier to scoop up with a fork. I love them both, though this dish is significantly better with the larger type. 

If you can't find Israeli couscous at the store, I would recommend using the pasta instead of tiny couscous. Try serving with our Lemon-garlic grilled chicken. Ooo and maybe some watermelon. Yum.

Corn and Red Pepper Couscous
Recipe by Kelly
Pictures by Kelly

2 cups uncooked Israeli couscous
2 1/2 cups water
1/2 cup onion, chopped
1 1/2 cups red pepper, chopped
1 1/2 cups frozen sweet corn*
2 cloves garlic, finely chopped
2 tablespoons olive oil
1/4 teaspoon cumin
zest and juice of 1 lemon
salt and pepper, to taste

1. Cook couscous according to directions on package (or bring water to boil, add couscous, and simmer 8-10 minutes, or until couscous is tender).
2. Heat oil on medium high in a large pan. Add onions and saute 2-3 minutes. Add garlic, pepper, and sweet corn. Cook on medium until peppers are just tender. Remove from heat.
3. In a large bowl, combine couscous, vegetables, salt, pepper, zest, juice and cumin. Serve immediately or chilled. 

*Fresh sweet corn would be an awesome replacement for frozen, but it seemed like a little too much work to me. If you're feeling up to it, go ahead and try it.