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<\/a><\/p>\n1 1\/2 C. fresh corn kernels (about 3 ears)
\n2 large red bell peppers, halved and seeded
\n2 cups chicken broth
\n2 Tbsp. butter
\n1\/2 tsp. salt
\n1\/2 tsp. garlic powder
\n1\/4 tsp. ground black pepper
\n1 (10oz) package couscous
\n1 bunch green onions, chopped<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n
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