Mexican-Style Couscous with Roasted Corn

Name: Mexican-Style Couscous with Roasted Corn
Total time: 50
Yield: 6
Ingredients: 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

Recipe by Tim from allrecipes.com

Dinner,Side Dish 50 Mins.

Ingredients

6 servings

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2 ears fresh corn
•

2 cups couscous
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4 stalks green onion, chopped
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½ medium red bell pepper, chopped
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1 medium jalapeno pepper, seeded and chopped
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1 tablespoon olive oil

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2 cups chicken stock
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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

Instructions

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.