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Roasted Corn Couscous

Jami Nolen

August 9, 2009


Quick tip: Always cook your corn the day you buy it because it starts losing it's sweetness as soon as it is picked.


5 servings (serving size: about 1 cup)



  • 3 garlic cloves, peeled
  • 2 cups fresh corn kernels (about 4 ears)
  • Cooking spray
  • ½ teaspoon salt, divided
  • 1¼ cups fat-free, less-sodium chicken broth
  • ½ cup water
  • ¼ teaspoon black pepper
  • 1¼ cups uncooked couscous
  • ¼ cup chopped green onions
  • 2 tablespoons diced pimento


  • Preheat oven to 425.
  • Wrap garlic in foil. Place garlic and corn on a jelly-roll pan coated with cooking spray. Sprinkle 1/4 teaspoon salt over corn. Bake at 425 for 15 minutes, stirring every 5 minutes.
  • Unwrap garlic, and mince. Combine garlic, corn, broth, water, 1/4 teaspoon salt, and pepper in a medium saucepan. Bring to a boil; gradually stir in couscous.
  • Remove from heat; cover and let stand 5 minutes. Fluff with a fork; stir in onions and pimento.

Nutritional Information

Calories: 193 (7% from fat)
Fat: 1.5 g (sat 0.3 g, mono 0.2 g, poly 0.4 g)
Protein: 7.7 g
Carbohydrate: 40.1 g
Fiber: 3.5 g
Cholesterol: 1 mg
Iron: 1.3 mg
Sodium: 277 mg
Calcium: 13 mg



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Tuesday, September 01, 2009