Couscous With Corn And Red Pepper
Published June 30, 1992
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
8 ounces whole red pepper or 7 ounces chopped red pepper (ready cut), about 1 ¾ cups
1 large clove garlic
1 teaspoon olive oil
1 cup water
½ cup whole-wheat couscous
1 cup frozen corn niblets
Fresh basil
⅛ teaspoon salt (optional)
Nutritional analysis per serving (2 servings)
55 grams carbs; 278 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 6 grams fiber; 162 milligrams sodium; 9 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash, trim, seed and chop the whole pepper; mince the garlic.
- Step 2
Heat the oil in a nonstick pot; saute pepper and garlic in hot oil until pepper begins to soften, about 3 minutes. Remove from pot and set aside.
- Step 3
Bring water to boil in the pot, covered. Add couscous and corn; reduce heat to simmer; cover and cook about 5 minutes, until liquid is absorbed and couscous is tender.
- Step 4
Meanwhile, wash, dry and chop basil to make 1 tablespoon and add to cooked couscous with salt. Add pepper and garlic and mix well.
Private Notes
Comments
I added a chopped shallot, fresh sweet corn and a lot of chopped basil and the result was quite good.