Corn and Berry Couscous Recipe

Corn and Berry Couscous Recipe photo by Taste of Home

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“My husband, Doug, wowed me with Confetti Couscous the first time he cooked for me while we were dating. It’s still one of my favorite dishes,” relates Laurel Porterfield from Bristow, Virginia.

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Corn and Berry Couscous Recipe

Prep/Total Time: 20 min.

Yield: 4-6 Servings

10 10 20

Ingredients

2-1/4 cups chicken broth
1 tablespoon butter
1/2 teaspoon salt
1-1/2 cups frozen corn
3/4 cup dried cranberries
1/4 to 1/2 teaspoon ground cinnamon
1 package (10 ounces) couscous

Directions

In a large saucepan, bring the broth, butter and salt to a boil. Stir in the corn, cranberries and cinnamon. Cover and return to a boil; cook for 2 minutes. Stir in couscous.
Remove from the heat; cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 270 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 570 mg sodium, 56 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Confetti Couscous in Taste of Home December/January 2006, p48