Couscous With Corn And Red Pepper
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces whole red pepper or 7 ounces chopped red pepper (ready cut), about 1¾ cups
- 1large clove garlic
- 1teaspoon olive oil
- 1cup water
- ½cup whole-wheat couscous
- 1cup frozen corn niblets
- Fresh basil
- ⅛teaspoon salt (optional)
Nutritional analysis per serving (2 servings)
278 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 9 grams protein; 162 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash, trim, seed and chop the whole pepper; mince the garlic.
- Step 2
Heat the oil in a nonstick pot; saute pepper and garlic in hot oil until pepper begins to soften, about 3 minutes. Remove from pot and set aside.
- Step 3
Bring water to boil in the pot, covered. Add couscous and corn; reduce heat to simmer; cover and cook about 5 minutes, until liquid is absorbed and couscous is tender.
- Step 4
Meanwhile, wash, dry and chop basil to make 1 tablespoon and add to cooked couscous with salt. Add pepper and garlic and mix well.
Private Notes
Comments
I added a chopped shallot, fresh sweet corn and a lot of chopped basil and the result was quite good.