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Couscous with Corn and Blue Cheese

by Jessica Bard

read reviews (3)

In this one-pot side dish, couscous is cooked with fresh corn to soak up its sweet flavor. A touch of cayenne and crumbled blue cheese add heat and tang. Serves 4

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butter thyme sweet corn more more

2 Tbs. unsalted butter
1 tsp. coarsely chopped fresh thyme
2 cups fresh corn kernels (from 3 to 4 medium ears)
1 cup sliced scallions (white and green parts)
Kosher salt
1 cup couscous
Pinch of cayenne
2 Tbs. crumbled blue cheese
Freshly ground black pepper

Melt the butter in a 4-quart saucepan over medium-high heat. Stir in the thyme and cook until fragrant, a few seconds. Add the corn, scallions, and 1/2 tsp. salt. Cook, stirring frequently, until the scallions are softened, about 1 minute. Add 1 cup couscous, stir, and then add 1 cup of boiling water and the cayenne and stir again.

Remove from the heat, cover, and let stand 5 minutes. Fluff with a fork, stir in 2 Tbs. crumbled blue cheese, and season to taste with salt and pepper. Serve hot or at room temperature.

nutrition information (per serving):
Calories (kcal): 300; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 4.5; Protein (g): 9; Monounsaturated Fat (g): 2; Carbohydrates (g): 52; Polyunsaturated Fat (g): .5; Sodium (mg): 350; Cholesterol (mg): 20; Fiber (g): 5;

photo: Scott Phillips

From Fine Cooking 118 , pp. 47

July 5, 2012