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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