Mexican-Style Couscous with Roasted Corn

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 316 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.

Step 4

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.

Step 5

Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.