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Roasted Corn Couscous

My side dish featuring Couscous is a wonderful change from rice and potatoes. I roasted garlic, red bell pepper and corn to take this dish to a whole new level of side dish. Couscous is a a healthy alternative and made so tasty with roasted vegetables and seasonings. Give it a try the next time you want something new and unique.

Roasted Corn, Garlic and Red Bell Pepper Couscous


4 garlic cloves, roasted and chopped fine

2 Tbl. butter or margarine

1/4 tsp. salt

1 onion, chopped and caramelized*

1 roasted red bell pepper, minced

(Both the bell peppers and garlic can be done in batches and frozen to have on hand for anytime you want to add them to a recipe To roast a pepper click HERE To roast garlic click HERE)

2 cups frozen whole kernel corn

1 tsp. balsamic vinegar

1/4 tsp. Montreal Steak Seasoning

1/4 tsp. smoked paprika

1 tsp. chicken bouillon

1 cup uncooked couscous

1 ½ cups water

1 tsp. chicken bouillon  


Preheat oven to 400 degrees. Cover a large baking sheet with foil and spray well with cooking spray, or in a fry pan. Sprinkle the corn with salt.Cous Cous and roasted vegetablesRoast for 15-20 minutes, until the corn is golden, turning every 5 minutes to prevent corn from burning.Cous Cous and roasted vegetablesContinue roasting garlic until soft.*Meanwhile, in a medium sauce pan, melt butter or margarine, add in onions.  DSC_0212Cook until tender, add in 1 tsp. sugar and cook 3 minutes.Cous Cous and roasted vegetables


Combine all the ingredients in the saucepan; cook over medium-high heat and bring to a boil.Cous Cous and roasted vegetablesStir in couscous, remove from heat, cover and let stand 5 minutes.Cous Cous and roasted vegetablesFluff with a fork!Roasted Corn Couscous



Recipe by Carrie Groneman. Copyright Carrie Groneman, A Mother’s Shadow, 2014

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