Israeli Couscous with Corn and Miso

No ratings yet
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4
Calories 260 kcal

Nutrition

Calories: 260 kcalCarbohydrates: 42 gProtein: 8 gFat: 7 gSaturated Fat: 4 gCholesterol: 15 mgSodium: 460 mgFiber: 4 gSugar: 4 g

Ingredients
  

  • 1 bunch scallions
  • 2 Tbsp. unsalted butter
  • 1 cup Israeli couscous
  • 1 1/4 cups water brought to a boil
  • 2 1/2 -oz. packages Sushi Chef White Miso Soup mix
  • 2 ears corn kernels cut from cobs (about 1 1/2 cups)

Instructions 

  • 1. Mince scallion whites. Thinly slice 1/4 cup scallion greens and set aside. Melt butter in a medium saucepan over medium heat. Stir in scallion whites and cook until softened, about 2 minutes.
  • 2. Add couscous and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Stir in hot water and soup mix and bring to a simmer. Cover, reduce heat to medium-low, and cook, stirring occasionally, for 8 minutes.
  • 3. Stir in corn, re-cover, and continue to cook until couscous is tender and liquid is absorbed, about 2 more minutes. Fold in reserved scallion greens and serve.
  • Source: Hannaford fresh Magazine, July - August 2016
Generic selectors
Exact matches only
Search in title
Search in content