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.