This year, the groundhog predicted an early spring (at least in the state of Texas), and with that, I was inspired to cook something light, fresh, and crisp because that is what I think of when I hear the word spring. This is a recipe that is packed with flavor that can be whipped up in no time and makes the perfect side dish (or main meal) for lunch or dinner. Try it at home and let me know what you think.
Ingredients:
1/2 box Near East Brand Couscous
1 TBSP (maybe a bit more) EVOO (extra virgin olive oil)
1/4 cup diced bell peppers (I used a combination of red and yellow)
1/4 cup frozen sweet corn kernels
2 TBSP pine nuts (optional)
Roughly 1-2 TBSP dried basil (you can use fresh as well ; I just didn't have any on hand)
Salt and pepper to taste
Non stick cooking spray (I use Pam with olive oil)
Directions:
1. Cook couscous according to the directions on the package
2. Place the frozen corn kernels in a non stick skilled placed over medium to low heat and spray with the cooking spray.
3. Add salt and black pepper and stir.
4. Roast corn until the kernels begin to turn brown (this usually takes about 5 minutes or so).
5. Once the corn is done roasting, transfer to a separate bowl.
6. In the same pan, sauté the bell peppers & pine nuts.
7. Add salt and pepper to vegetables and cook for about 3-4 minutes.
8. Mix in the cooked couscous.
9. Add basil and cook until everything is thoroughly heated.
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