Roasted Corn and Red Pepper Couscous

Roasted Corn and Red Pepper Couscous
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  1. 1 1/2 cups fresh corn kernels (about 3 ears)
  2. 2 large red bell peppers, halved and seeded
  3. 2 cups chicken broth
  4. 2 tablespoons butter
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon garlic powder
  7. 1/4 teaspoon ground black pepper
  8. 1 (10-ounce) package couscous
  9. 1 bunch green onions, chopped
  1. Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil.
  2. Place corn and peppers on prepared pan. Bake until corn and peppers appear blistered, 25 to 30 minutes; stir corn occasionally. Place peppers in a resealable plastic bag; seal, and let stand for 10 minutes to loosen skins. Remove skins from peppers, discarding skins, and chop peppers.
  3. In a medium saucepan, bring chicken broth, butter, salt, garlic powder, and pepper to a boil over medium-high heat. Remove from heat, and stir in couscous, green onion, corn, and red pepper. Cover, and let stand for 3 minutes; fluff with a fork.
Southern Lady Magazine