Trio of Grains with Sweet Corn Coulis Recipe

Name: Trio of Grains with Sweet Corn Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous cooked; 1 1/2 tablespoons cucumbers finely diced; 1 1/2 tablespoons pine nuts roasted; 1 1/2 tablespoons mint leaves fresh,; 1 1/2 tablespoons lemon juice; 2 tablespoons tomato concasse; 1 tablespoon olive oil herb infused; 1 x salt and black pepper to taste; 1 cup basmati rice cooked; 2 tablespoons spinach and sauteed; 2 tablespoons tomato paste; 1 1/2 tablespoons zucchini and, finely diced; 1x Salt salt and black pepper to taste; 1 cup quinoa cooked; 2 tablespoons mushrooms, shiitake finely, sliced and sauteed; 2 tablespoons mushrooms, shiitake duxelles (see note); 1 tablespoon sweet red bell peppers roasted and, finely chopped; 1 1/2 teaspoons tarragon leaves fresh, finely, chopped; 1 1/2 teaspoons hazelnut oil; 1 x salt and black pepper to taste; 6 Ears corn in husks; 1 tablespoon water (up to double amount); 1 x salt and black pepper to taste; 1 x sage leaves fried; 1 pinch zucchini finely julienned, lightly fried

Servings: persons

1 cup couscous cooked
1 1/2 tablespoons cucumbers finely diced
1 1/2 tablespoons pine nuts roasted
1 1/2 tablespoons mint leaves fresh,
1 1/2 tablespoons lemon juice
2 tablespoons tomato concasse
1 tablespoon olive oil herb infused
1 x salt and black pepper to taste
1 cup basmati rice cooked
2 tablespoons spinach and sauteed
2 tablespoons tomato paste
1 1/2 tablespoons zucchini and, finely diced
1x Salt salt and black pepper to taste
1 cup quinoa cooked
2 tablespoons mushrooms, shiitake finely, sliced and sauteed
2 tablespoons mushrooms, shiitake duxelles (see note)
1 tablespoon sweet red bell peppers roasted and, finely chopped
1 1/2 teaspoons tarragon leaves fresh, finely, chopped
1 1/2 teaspoons hazelnut oil
1 x salt and black pepper to taste
6 Ears corn in husks
1 tablespoon water (up to double amount)
1 x salt and black pepper to taste
1 x sage leaves fried
1 pinch zucchini finely julienned, lightly fried

1
Each of the three grain combinations can be formed using timbales or other molds, or by the quenelle method using two large tablespoons.
2
COUSCOUS, RICE AND QUINOA: Heat all couscous ingredients in a double boiler until warmed through.
3
Pack mixture into 6 small timbale molds (or scoop mixture in a tablespoon, round a second tablespoon over the mixture and press spoons together).
4
Unmold mixture and set aside.
5
Repeat procedure with basmati rice ingredients; set aside.
6
Repeat with quinoa ingredients; set aside.
7
COULIS: Grill, broil or roast corn in their husks for 10 to 12 minutes, until corn is cooked.
8
Discard husks and remove kernels from cobs.
9
In a food processor blend kernels with enough water to produce a sauce.
10
Pass mixture through a fine strainer, and season the liquid with salt and pepper.
11
TO SERVE: Pour coulis on 6 plates and place one serving of each grain on each plate.
12
Garnish couscous with fried sage leaves; garnish basmati rice with fried zucchini.
13
NOTES: To make tomato concasse, peel, seed and dice tomatoes and toss with olive oil, salt and pepper.
14
To make shiitake duxelles, finely mince mushrooms and saute in oil with a pinch of minced shallot or onion.
15
To fry sage leaves and zucchini for the garnishes, heat 3/4 inch of oil in a pan to 350F (180C) (a drop of water should ripple and pop on surface of the oil); fry sage leaves for 1 minute, remove to a paper towel and drain.
16
Repeat with finely julienned zucchini, frying just until golden

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 cup couscous cooked, 1 1/2 tablespoons cucumbers finely diced, 1 1/2 tablespoons pine nuts roasted, 1 1/2 tablespoons mint leaves fresh,, and more.

Yes, Trio of Grains with Sweet Corn Coulis falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Trio of Grains with Sweet Corn Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions