Sweet Corn Couscous with Green Beans & Hazelnuts

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Yield: 4 servings
      
1 Tbsp         Butter  
1 small  Red onion, small dice
1 cup  Israeli couscous
1-1/2 cup Chicken stock (or water), boiling
To taste Kosher salt
1-1/4 cup  Sweet corn (about 2 large ears)
3/4 lb  Green beans, trimmed, blanched and cut crosswise into ¼” pieces
1 each  Red bell pepper, small dice
2-3 Tbsp Sun-dried cranberries
To taste Freshly ground black pepper
2 Tbsp  Parsley, chopped (reserve a few whole leaves for garnish)
1/4 cup  Hazelnuts, toasted and coarsely chopped


1. Heat a large sauté pan over medium high heat; add butter and onion and sauté until softened (about 3 minutes). Add couscous and stir until toasted. Add stock, season with a pinch of salt, cover and cook until tender, about 8-10 minutes.

2. Add beans, corn, bell pepper and cranberries, season with a little salt and pepper and cook a few minutes until corn is tender (add a little more stock or water if necessary).

3. Add parsley, toss well and check seasoning. Transfer to a serving bowl and sprinkle with the hazelnuts and whole parsley leaves.