"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Couscous with Corn and Red Peppers Recipe

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This recipe for Couscous with Corn and Red Peppers, by , is from Kozeliski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judi Bengston Willis
Added: Wednesday, March 5, 2008


2 tablespoons olive oil
2 cups Green Giant shoepeg white corn without sauce
1/2 cup finely chopped red onion
2 cups chopped red bell pepper
1 garlic clove, minced
1 tsp ground cumin
1 - 14 oz can chicken broth
1 cup couscous
2 tsp red-wine vinegar
dash of cayenne pepper to taste

In a heavy 12" skillet heat 1 tbsp oil over moderately high heat until hot but not smoking and saute corn, onion, peppers, and garlic.

Add cumin and suate over low heat until peppers are crisp tender.

While vegetables are cooking, bring chicken broth to a boil and stir in couscous. Simmer for about 8 minutes until al dente and fluff with a fork.

In a bowl, whisk together vinegar and 1 tbsp olive oil. Add salt to taste until emulsified. Add couscous to vegies. Add cayenne pepper to taste.




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