Saturday, May 16, 2015: Sweet Corn Couscous with Green Beans & Hazelnuts by Chef Chuck Wiley

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Sweet Corn Couscous with Green Beans & Hazelnuts

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

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.

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).

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