Roasted Corn and Red Pepper Couscous

Have you tried couscous? It looks like a type of rice but it is a really a tiny pasta. Another ingredient used in this dish is red peppers that you roast yourself. You could use store-bought but they are very simple to roast. If you don’t have fresh corn and use frozen wait til the peppers are half done roasting to add the corn to the oven. This is a nice change for a side dish and would go with just about anything. Enjoy!

1 1/2 C. fresh corn kernels (about 3 ears)
2 large red bell peppers, halved and seeded
2 cups chicken broth
2 Tbsp. butter
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1 (10oz) package couscous
1 bunch green onions, chopped

Preheat oven to 450. Line a rimmed baking sheet with aluminum foil. Place corn and peppers on prepared pan. Bake for 25 to 30 minutes or until corn and peppers appear blistered; stir corn occasionally. Place peppers in a resealable plastic bag; seal, and let stand for 10 minutes to loosen skins. Remove skins from peppers, and chop, discarding skins. In a medium saucepan, bring chicken broth, butter, salt, garlic powder, and pepper to a boil over medium-high heat. Remove from heat, and stir in couscous, green onion, corn, and red pepper. Cover, and let stand for 3 minutes; fluff with a fork.