Couscous with Radish & Corn

Share on FacebookPin on PinterestGoogle+Tweet about this on TwitterEmail to someone

couscous-with-radish-corn

Couscous with Radish & Corn

Pearl couscous is a versatile small dense pasta balls that retain its shape and texture and doesn’t clump together when cooked and can be served hot or cold! I toast my couscous slightly in a dry pan, just to add a little bit more smokiness and richness in taste, then cook it in chicken stock, seasoned well like any pasta. Pearl couscous goes so well with robust olive oil, finely chopped parsley, lemon zest and fresh minced garlic, whereas sautéed summer corn adds sweetness and thinly sliced radishes add crunch and fresh bite to it! Finish the dish with a generous drizzle of olive oil, lemon juice, salt and pepper and sprinkle with fresh mint leaves on top! Served room temperature. Not only it looks beautiful but it makes a delicious side dish to your grilled meats and fish in the summer! Enjoy!

couscous-with-corn-radish-ingredients

Ingredients: pearl couscous, corn, radishes, garlic, parsley, mint, lemon, vegetable broth or water, extra-virgin olive oil, salt and freshly ground black pepper.

couscous-with-corn-radish-toast-couscouscouscous-with-corn-radish-toasted-couscous

In a medium-sized non-stick frying pan, toast couscous until golden brown, tossing frequently for about 5 minutes.

couscous-with-corn-radish-add-vegetable-stock-to-couscous

Add vegetable broth or water to cover couscous completely and cook couscous until al dente, according to package instructions. Drain, and transfer to a bowl.

couscous-with-radish-corn-cut-kernels-off-cobb

Cut the kernels off the cobs.

couscous-with-radish-corn-corn-kernels

Sauté corn quickly in vegetable oil for 5 minutes on medium heat, season with salt and freshly ground black pepper.

couscous-with-corn-radish-thinly-sliced-radish

Slice radishes thinly on mandolin or with a sharp knife.

couscous-with-corn-radish-chop-parsley-finely

Chop flat-leaf parsley finely.

couscous-with-corn-radish-finely-chopped-parsley

As finely as you can.

couscous-with-corn-radish-zest-lemon

Zest some lemon.

couscous-with-radish-corn-1

While couscous is still hot add olive oil, garlic, lemon zest and juice, radishes, corn and parsley. Toss to combine. Season with salt and pepper, serve warm or at room temperature. Garnish with mint.

couscous-with-radish-corn-4

couscous-with-radish-corn-5

Bon Appétit!
Svitlana

Couscous with Radish & Corn

recipe details

Serves 8

Ingredients

For the couscous

  • 2 cups pearl couscous
  • 3 cups vegetable broth
  • 2 corn cobs, shucked
  • 6 medium radishes, thinly sliced
  • 2 garlic clove, minced
  • 4 tablespoons flat-leaf parsley, finely chopped
  • zest of 2 lemons plus 2-3 tablespoons lemon juice
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

To garnish

  • Lemon zest and mint to taste
  • Flaky sea salt

Directions

  1. Cut the kernels off the cobs and sauté them quickly in some vegetable oil for 5 minutes on medium heat, season with salt and freshly ground black pepper.
  2. In a medium-sized non-stick frying pan, toast couscous until golden brown, tossing frequently for about 5 minutes. Add vegetable broth or water to cover couscous completely, season with salt and pepper. Cook couscous until al dente, according to packaging instructions. Drain, and transfer to a bowl.
  3. While couscous is still hot add olive oil, garlic, lemon zest and juice, radishes, corn and parsley. Toss to combine. Season with salt and pepper, serve warm or at room temperature. Garnish with mint.

 

share your thoughts

Leave a Reply