Couscous with Corn and Blue Cheese
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.
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)
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):
photo: Scott Phillips
From Fine Cooking 118
, pp. 47
July 5, 2012