This dish is delicious served at room temperature, which makes it perfect for a potluck or buffet. The key to perfect couscous is the one-to-one ratio of the stock and couscous. Try spraying a little vegetable oil into the stock to prevent the couscous Quinoa with Charred Corn, Bell Pepper and from clumping.
1. Bring the stock to a boil in a small saucepan. Stir in the couscous and remove from the heat. Cover and let stand until the liquid is absorbed, approximately 5 minutes. Place in a large serving bowl and fluff with a fork.
2. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Add the onion and red pepper and sauté until softened, approximately 5 minutes. Add the raisins, olive oil, lemon juice, honey, garlic and dates; mix until combined. Add to the couscous and mix well. Garnish with the cilantro.
1 cup chicken or vegetable stock
1 cup couscous
2 tsp vegetable oil
3/4 cup finely chopped onion
1 cup finely chopped red bell pepper
1/4 cup raisins
1 Tbsp olive oil
2 Tbsp freshly squeezed lemon juice
2 tsp honey
1 tsp crushed fresh garlic
1/4 cup diced dried dates or apricots
1/4 cup chopped cilantro or parsley
Nutritional Analysis per Serving
Protein 4 g
Fat 2 g
Saturated fat 0 g
Carbohydrates 31 g
Cholesterol 0 mg
Sodium 159 mg
Fiber 2 g
Prep Time: 10 minutes
Cook Time: 10 minutes
Make Ahead: Prepare up to a day in advance and refrigerate. Reheat over low heat or warm to room temperature before serving.