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yellow bell pepper sweet onion extra-virgin olive oil fresh corn salt pepper chicken broth couscous ground turmeric ground cumin
Viewed: 64 - Published at: 8 years agoIngredients
- 1 large yellow bell pepper, diced
- 1 medium sweet onion, finely chopped
- 3 tablespoons extra virgin olive oil, divided
- 2 1/4 cups fresh corn, cut whole kernel
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups chicken broth
- 1 cup couscous, uncooked
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
Method
- Saute the yellow bell pepper and onion in 1 tbsp olive oil in a large skillet until the vegetables are tender. Add the corn, and saute 4 minutes. Stir in the salt and pepper; remove from the heat, and set the yellow bell pepper mixture aside.
- Bring the chicken broth to a boil in a large saucepan over medium heat. Stir in the remaining 2 tbsp olive oil, couscous, turmeric, and cumin. Remove from the heat, and cover. Let stand for 5 minutes or until the liquid is absorbed.
- Gently stir in the reserved yellow bell pepper mixture.
- Serve hot as a side, or at room temperature as a salad.
