Golden Couscous

1. 1

   Heat one tablespooon of the oil in a skillet, add the pepper and onion and saute over medium heat until golden.

2. 2

   Stir in the corn and cook briefly for a few minutes.

3. 3

   Season to taste with salt and pepper and set side.

4. 4

   Bring the chicken stock to a boil in a saucepan, stir in the turmeric and cumin and add 2 tablespoons of olive oil.

5. 5

   Stir in the couscous, remove from heat, cover and let stand for 5 minutes.

6. 6

   Fluff the couscous with a fork and fold in the pepper and corn mixture.

7. 7

   Fluff again and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.