Bold flavors. Sweet heat. This delicious side dish comes together in about 10 minutes. It
pairs perfectly with my Baked BBQ Bacon Chicken and Roasted Ranch Broccoli.
Serves 6
Ingredients
1 10-ounce package original-flavor Couscous
2 ears fresh corn off the cob or 1 15-ounce can, drained
1 medium red bell pepper, finely chopped
1 medium red onion, finely chopped
1 cup chicken stock
½ cup sour cream or plain Greek yogurt
1 lime (zest and juice)
½ cup fresh cilantro
½ cup freshly grated Pepperjack Cheese
1 teaspoon paprika
1 teaspoon crushed red pepper
½ teaspoon garlic powder
½ teaspoon cumin powder
½ teaspoon ground black pepper
1 teaspoon salt
Directions
In a medium saucepan over medium-high heat, bring chicken stock to a boil.
Add couscous and cover with lid. Remove from heat and allow to sit for approximately 5-7 minutes.
Meanwhile, in a medium bowl, combine all remaining ingredients except for lime zest, and gently stir to combine.
Carefully remove lid from saucepan and fluff couscous with a fork, gently breaking up any
clumps.
Add lime zest and fluff couscous with a fork to combine.
Fold sour cream mixture into couscous.
Serve warm.
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