Roasted Corn-and-Garlic Couscous

Yield: 5 servings (serving size: about 1 cup)
Source: Cooking Light, SEPTEMBER 1998
Comments from a PA Kitchen: I added an extra garlic clove and used whole wheat couscous. Hearty lower-points starch dish. Oh, and I skipped the pimentos, because I am not crazy about them and I knew I could not sell them to the smallest person at our dinner table.


3 garlic cloves, peeled
2 cups fresh corn kernels (about 4 ears)
Cooking spray
1/2 teaspoon salt, divided
1 1/4 cups fat-free, less-sodium chicken broth
1/2 cup water
1/4 teaspoon black pepper
1 1/4 cups uncooked couscous
1/4 cup chopped green onions
2 tablespoons diced pimento


  1. Preheat oven to 425°.
  2. Wrap garlic in foil. Place garlic and corn on a jelly-roll pan coated with cooking spray. Sprinkle 1/4 teaspoon salt over corn.
  3. Bake at 425° for 15 minutes, stirring every 5 minutes. Unwrap garlic, and mince.
  4. Combine garlic, corn, broth, water, 1/4 teaspoon salt, and pepper in a medium saucepan. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; stir in onions and pimento.


H.U: 3 per serving or core
CALORIES 193(7% from fat); FAT 1.5g (sat 0.3g,mono 0.2g,poly 0.4g); PROTEIN 7.7g; CHOLESTEROL 1mg; CALCIUM 13mg; SODIUM 277mg; FIBER 3.5g; IRON 1.3mg; CARBOHYDRATE 40.1g

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