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Roasted Corn-and-Garlic Couscous

Yield 5 servings (serving size: about 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.