Best 10 Couscous With Corn Recipes

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Are you searching for a quick, and scrumptious side dish to accompany your next flavorful meal, look no further than a vibrant dish of couscous with corn. This combination of fluffy couscous and sweet corn is an explosion of flavors that will add a pop of color to your dinner plate. In this comprehensive guide, we will take you through various mouthwatering recipes that will take your couscous with corn dish to the next level. From simple and straightforward preparations to more intricate and flavorful variations, we have got you covered. So grab your apron and let's embark on a culinary journey to create a couscous with corn dish that will leave your taste buds craving for more.

Let's cook with our recipes!

CORN COUSCOUS



Corn Couscous image

Make and share this Corn Couscous recipe from Food.com.

Provided by Noo8820

Categories     Corn

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup couscous
1/2 teaspoon chicken stock powder
1 cup boiling water
1 tablespoon butter
2 spring onions, chopped
420 g corn, drained
2 tablespoons chopped parsley

Steps:

  • Place the couscous,stock powder and water into a bowl.Cover and allow to stand for 5 mins.Fluff up with a fork.
  • Melt the butter in a pan,add the spring onion and corn,cook 2 minutes.
  • Stir corn into couscous with the parsley and serve.

COUSCOUS WITH CORN



Couscous With Corn image

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

1 1/2 teaspoons butter or 1 1/2 teaspoons olive oil
1 shallot, minced
1 cup chicken broth or 1 cup vegetable broth
3/4 cup couscous
1/3 cup fresh corn or 1/3 cup thawed frozen corn
1/4 teaspoon pepper
1 pinch cayenne (optional)
1/8 teaspoon salt

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

ROASTED CORN AND GARLIC COUSCOUS



Roasted Corn and Garlic Couscous image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Cooking spray
4 garlic cloves, peeled
4 ears fresh corn on the cob or about 2 cups frozen whole kernel corn
1/4 teaspoon salt
1 1/2 cups reduced-sodium chicken broth
1 cup uncooked couscous
1/4 cup chopped green onions
2 tablespoons chopped pimento

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.

MEXICAN-STYLE COUSCOUS WITH ROASTED CORN



Mexican-Style Couscous with Roasted Corn image

A dish inspired by the fresh food of the summer. Can be served as a side dish warm or cold. Goes great with chicken or any Mexican-style dish. We use it as a burrito filling also.

Provided by Tim

Categories     Couscous

Time 50m

Yield 6

Number Of Ingredients 11

2 ears fresh corn
2 cups couscous
4 stalks green onion, chopped
½ medium red bell pepper, chopped
1 medium jalapeno pepper, seeded and chopped
1 tablespoon olive oil
2 cups chicken stock
½ cup crumbled cotija cheese
½ medium lime, juiced
1 tablespoon thinly sliced fresh basil or basil chiffonade
1 pinch chili-lime seasoning, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
  • Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
  • While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
  • Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
  • Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 53.3 g, Cholesterol 11.8 mg, Fat 6.6 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 2.6 g, Sodium 365.4 mg, Sugar 1.9 g

CORN AND BERRY COUSCOUS



Corn and Berry Couscous image

"My husband, Doug, wowed me with Confetti Couscous the first time he cooked for me while we were dating. It's still one of my favorite dishes," relates Laurel Porterfield from Bristow, Virginia.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

2-1/4 cups chicken broth
1 tablespoon butter
1/2 teaspoon salt
1-1/2 cups frozen corn
3/4 cup dried cranberries
1/4 to 1/2 teaspoon ground cinnamon
1 package (10 ounces) couscous

Steps:

  • In a large saucepan, bring the broth, butter and salt to a boil. Stir in the corn, cranberries and cinnamon. Cover and return to a boil; cook for 2 minutes. Stir in couscous. , Remove from the heat; cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.

Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 570mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 4g fiber), Protein 8g protein.

CORN AND COUSCOUS SALAD



Corn and Couscous Salad image

This recipe is from the " Martha Stewart's Dinner at Home" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 11

1 teaspoon curry powder
2 teaspoons grainy mustard
1 tablespoon white-wine or sherry vinegar
Coarse salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
3/4 cup couscous
1 Vidalia or other sweet onion, diced
3 garlic cloves, minced
1 red chile, minced (optional)
3 cups fresh corn kernels (about 4 cobs)
1/4 cup finely chopped fresh cilantro

Steps:

  • In a medium bowl, whisk together curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 tablespoons oil; whisk until emulsified. Set aside.
  • Place couscous in a large bowl. Bring 1 cup water to a boil; pour over couscous; stir to combine. Cover with a plate; let steam until water is absorbed, about 5 minutes. Fluff with a fork; set aside.
  • Heat remaining tablespoon oil in a large skillet over medium heat. Add onion, and cook, stirring, until softened, about 4 minutes. Stir in garlic and chile; cook, stirring, until softened, about 2 minutes. Add corn, and cook until bright yellow and just tender, about 2 minutes. Stir corn mixture into couscous. Add curry vinaigrette and cilantro; toss to combine. Serve warm or at room temperature.

COUSCOUS SALAD WITH CORN AND RED BELL PEPPER



Couscous Salad with Corn and Red Bell Pepper image

Categories     Salad     Onion     Pasta     Pepper     Vegetable     Side     Quick & Easy     High Fiber     Summer     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 11

2 tablespoons olive oil
3/4 cup fresh corn (cut from about 2 ears)
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 teaspoon ground cumin
11/4 cups water
2/3 cup couscous
2 teaspoons red-wine vinegar
1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped fine
cayenne to taste

Steps:

  • In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.
  • While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork.
  • In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well.

HERBED CORN AND COUSCOUS



Herbed Corn and Couscous image

Categories     Side     Quick & Easy     High Fiber     Corn     Chive     Couscous     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 5

1 cup fresh corn kernels (cut from 2 ears of corn) or thawed frozen
1 tablespoon unsalted butter
3/4 cup chicken broth
1/2 cup couscous
2 tablespoons minced fresh chives

Steps:

  • In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Stir in the chives and salt and pepper to taste.

COUSCOUS, CORN, AND BLACK BEAN CHICKEN SALAD



Couscous, Corn, and Black Bean Chicken Salad image

This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!

Provided by Cooking Fox

Categories     Salad     Grains

Time 50m

Yield 8

Number Of Ingredients 10

2 ½ cups water
3 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
¼ cup balsamic vinegar
1 teaspoon white sugar
salt and ground black pepper to taste
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 ½ cups cooked and cubed rotisserie chicken
½ red bell pepper, chopped

Steps:

  • Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
  • Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
  • Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 51.1 g, Cholesterol 19.7 mg, Fat 8 g, Fiber 7 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 429 mg, Sugar 3.6 g

COUSCOUS WITH CORN AND RED PEPPER



Couscous With Corn And Red Pepper image

Provided by Marian Burros

Categories     side dish

Time 15m

Yield 2 servings

Number Of Ingredients 8

8 ounces whole red pepper or 7 ounces chopped red pepper (ready cut), about 1 3/4 cups
1 large clove garlic
1 teaspoon olive oil
1 cup water
1/2 cup whole-wheat couscous
1 cup frozen corn niblets
Fresh basil
1/8 teaspoon salt (optional)

Steps:

  • Wash, trim, seed and chop the whole pepper; mince the garlic.
  • 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.
  • 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.
  • Meanwhile, wash, dry and chop basil to make 1 tablespoon and add to cooked couscous with salt. Add pepper and garlic and mix well.

Tips:

  • Choose the right couscous: There are three main types of couscous: Moroccan, Israeli, and Lebanese. For this recipe, Moroccan couscous is the best choice as it is the smallest and cooks quickly.
  • Use flavorful broth: The broth you use to cook the couscous will greatly impact the flavor of the dish. Use a broth that is packed with flavor, such as chicken broth, vegetable broth, or even a flavored broth like beef broth.
  • Add vegetables: Vegetables add color, texture, and nutrients to the couscous. Some good options include corn, tomatoes, zucchini, peppers, and carrots.
  • Use fresh herbs: Fresh herbs like cilantro, parsley, and mint add a bright, fresh flavor to the couscous. Chop them finely and stir them in just before serving.
  • Don't overcook the couscous: Couscous cooks very quickly, so it's important to keep an eye on it to prevent it from becoming overcooked. Overcooked couscous will be mushy and unpleasant.

Conclusion:

This recipe for couscous with corn is a delicious and easy side dish that can be served with a variety of main courses. The couscous is light and fluffy, while the corn adds a sweet and crunchy contrast. The dish is also packed with flavor, thanks to the flavorful broth, vegetables, and herbs. This healthy and delicious dish is perfect for a weeknight meal or a special occasion and can be easily tailored to your own preferences by adding different vegetables, herbs, or spices.

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