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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Couscous with Corn and Red Peppers Recipe

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This recipe for Couscous with Corn and Red Peppers is from Kozeliski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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