Roasted Corn-and-Garlic Couscous

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5 servings (serving size: about 1 cup)


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3 garlic cloves, peeled
2 cups fresh corn kernels (about 4 ears)
Cooking spray
1/2 teaspoon salt, divided
1 1/4 cups fat-free, less-sodium chicken broth
1/2 cup water
1/4 teaspoon black pepper
1 1/4 cups uncooked couscous
1/4 cup chopped green onions
2 tablespoons diced pimento


Preheat oven to 425°.

Wrap garlic in foil. Place garlic and corn on a jelly-roll pan coated with cooking spray. Sprinkle 1/4 teaspoon salt over corn. Bake at 425° for 15 minutes, stirring every 5 minutes. Unwrap garlic, and mince. Combine garlic, corn, broth, water, 1/4 teaspoon salt, and pepper in a medium saucepan. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; stir in onions and pimento.

Created date

September 1998

Nutritional Information

Calories 193
Caloriesfromfat 7 %
Fat 1.5 g
Satfat 0.3 g
Monofat 0.2 g
Polyfat 0.4 g
Protein 7.7 g
Carbohydrate 40.1 g
Fiber 3.5 g
Cholesterol 1 mg
Iron 1.3 mg
Sodium 277 mg
Calcium 13 mg