 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
The golden comes from the turmeric as well as the corn and yellow bell peppers! This can be served warm as a side or at room temp as a salad. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Gently stir in the reserved yellow bell pepper mixture.
4. Serve hot as a side, or at room temperature as a salad.
|
|