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My side dish featuring Couscous is a wonderful change from rice and potatoes. I roasted garlic, red bell pepper and corn to take this dish to a whole new level of side dish. Couscous is a a healthy alternative and made so tasty with roasted vegetables and seasonings. Give it a try the next time you want something new and unique.
Roasted Corn, Garlic and Red Bell Pepper Couscous
Ingredients:
4 garlic cloves, roasted and chopped fine
2 Tbl. butter or margarine
1/4 tsp. salt
1 onion, chopped and caramelized*
1 roasted red bell pepper, minced
(Both the bell peppers and garlic can be done in batches and frozen to have on hand for anytime you want to add them to a recipe To roast a pepper click HERE To roast garlic click HERE)
2 cups frozen whole kernel corn
1 tsp. balsamic vinegar
1/4 tsp. Montreal Steak Seasoning
1/4 tsp. smoked paprika
1 tsp. chicken bouillon
1 cup uncooked couscous
1 ½ cups water
1 tsp. chicken bouillon
Directions:
Preheat oven to 400 degrees. Cover a large baking sheet with foil and spray well with cooking spray, or in a fry pan. Sprinkle the corn with salt.
Roast for 15-20 minutes, until the corn is golden, turning every 5 minutes to prevent corn from burning.
Continue roasting garlic until soft.*Meanwhile, in a medium sauce pan, melt butter or margarine, add in onions. 
Cook until tender, add in 1 tsp. sugar and cook 3 minutes.
Combine all the ingredients in the saucepan; cook over medium-high heat and bring to a boil.
Stir in couscous, remove from heat, cover and let stand 5 minutes.
Fluff with a fork!
Recipe by Carrie Groneman. Copyright Carrie Groneman, A Mother’s Shadow, 2014
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