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Israeli Couscous with Corn and Miso

One Star Guiding Stars

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    10 minutes

Ingredients

1 bunch scallions
2 Tbsp. unsalted butter
1 cup Israeli couscous
1 1/4 cups water, brought to a boil
2 (1/2 -oz.) packages Sushi Chef White Miso Soup mix
2 ears corn, kernels cut from cobs (about 1 1/2 cups)
Israeli Couscous with Corn and Miso

Directions

1. Mince scallion whites. Thinly slice 1/4 cup scallion greens and set aside. Melt butter in a medium saucepan over medium heat. Stir in scallion whites and cook until softened, about 2 minutes.
2. Add couscous and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Stir in hot water and soup mix and bring to a simmer. Cover, reduce heat to medium-low, and cook, stirring occasionally, for 8 minutes.
3. Stir in corn, re-cover, and continue to cook until couscous is tender and liquid is absorbed, about 2 more minutes. Fold in reserved scallion greens and serve.
Source: Hannaford fresh Magazine, July - August 2016

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 260 kcal (13%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (11%)
Saturated Fat 4 g (20%)
Cholesterol 15 mg (5%)
Sodium 460 mg (19%)
Total Carbohydrates 42 g (14%)
Dietary Fiber 4 g (16%)
Protein 8 g (13%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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