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