|¾ cup||Fresh corn kernels; (cut from 2 ears of|
|; corn) or thawed|
|1 tablespoon||Unsalted butter|
|¾ cup||Chicken broth|
|2 tablespoons||Fresh chives; minced|
|Salt and pepper|
In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Stir in the chives and salt and pepper to taste.
Converted by MC_Buster.
Per serving: 566 Calories (kcal); 14g Total Fat; (21% calories from fat); 19g Protein; 94g Carbohydrate; 31mg Cholesterol; 586mg Sodium Food Exchanges: 6 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0001 Converted by MM_Buster v2.0n.
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