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
- Cook couscous according to directions on package (or bring water to boil, add couscous, and simmer 8-10 minutes, or until couscous is tender).
- 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.
- In a large bowl, combine couscous, vegetables, salt, pepper, zest, juice and cumin. Serve immediately or chilled.