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Couscous with Corn and Blue Cheese

Scott Phillips

Servings: 4

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)
  • Kosher salt
  • 1 cup couscous
  • Pinch of cayenne
  • 2 Tbs. crumbled blue cheese
  • Freshly ground black pepper

Nutritional Information

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


  • 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.


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Reviews (5 reviews)

  • cakelady1 | 06/18/2019

    Great summer recipe. Added a lot more Bleu Cheese, and served with bacon and tomato sandwiches. Thank you God for summer produce1

  • spookysmom | 07/08/2013

    This was good but seemed a bit bland to me so I added more butter, more cheese, more..... and then it was delish. It makes an interesting DIFFERENT side dish -- I'd make it again!

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