It’s officially spring time here in New Jersey! Although the weather is not reflecting the season currently, I still felt inspired to create a spring time dish. I also desperately need to make a trip to the grocery store, and so last night was basically a night to use up some of the remaining ingredients in my fridge. The reason I call it a spring time dish is because it has so many bright flavors that people normally associate with the weather warming up. Scallions, corn, and lemon are the main components of this dish aside from the couscous, obviously.
The great thing about couscous is that it’s so quick cooking and versatile. You can flavor it with almost anything! If you don’t have access to fresh corn or it’s not in season where you are (like in NJ) you can definitely use canned or frozen corn in this recipe. I used Tader Joe’s frozen fire roasted corn and it still tasted like a bite of spring. Definitely use fresh lemon and scallions though.
1 & 1/2 cups of uncooked couscous
1 & 3/4 cups of chicken stock (home made or store bought)
2 tablespoons olive oil
1 cup corn kernels – canned, frozen or fresh (like Trader Joe’s frozen fire roasted corn)
1 teaspoon lemon zest
juice of 1 lemon
1/4 cup pine nuts
1 teaspoon garlic salt
1/2 teaspoon black pepper
1. Bring the chicken stock to a boil in a saucepan. Once it comes to a boil, remove the pot from the heat, add in the couscous, stir and cover with a lid. Let the couscous sit for 5 minutes covered until it absorbs all the chicken stock liquid.
2. Meanwhile, mince the scallions and prepare the corn. If you are using frozen corn, defrost the kernels. If using canned, drain and rinse. If using fresh, boil or grill and cut the kernels off the corn cob.
3. Heat a small skillet over low heat and add the pine nuts to the skillet. Toast the pine nuts in the skillet for 3-5 minutes or until they are toasted and slightly browned. Keep an eye on this because they can burn quickly! Once they are browned, remove them from the heat immediately and transfer them to a bowl.
4. Once the couscous has absorbed all of the chicken stock, transfer to a large bowl. Add in the 2 tablespoons of olive oil and stir into the couscous using a fork.
5. Add the scallions, corn, lemon juice, lemon zest, toasted pine nuts, garlic salt, and pepper to the bowl. Mix all ingredients well and fluff the couscous with a fork before serving.
I ate mine alongside some baby portabella mushrooms sauteed with onions, garlic, and white wine and topped with parmesan cheese.