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side dishes

Israeli Couscous with Corn and Miso
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)
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Israeli Couscous with Corn and Miso

Israeli Couscous with Corn and Miso

Israeli Couscous with Corn and Miso
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:10 minutes
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