Lowfat--Roasted Corn and Garlic Couscous

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* Exported from MasterCook *

 

Roasted Corn-and-Garlic Couscous

 

Recipe By : Adapted from Cooking Light, Sept 1998, page 110

Serving Size : 5 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cloves garlic

2 cups fresh corn kernels

(about 4 ears)

cooking spray

1/2 teaspoon salt -- divided

1 1/4 cups vegetable broth

1/2 cup water

1/4 teaspoon black pepper

1 1/4 cups uncooked couscous

1/4 cup chopped green onions

2 tablespoons diced pimento

 

1. Preheat oven to 425 degrees.

 

2. Wrap garlic in foil. Place garlic and corn on a jelly-roll pan coated

with cooking spray. Sprinkle 1/4 teaspoon salt over corn. Bake at 425 degrees

for 15 minutes, stirring every 5 minutes. Unwrap garlic, and mince. Combine

garlic, corn, broth, water, 1/4 teaspoon salt, and pepper in a medium saucepan.

Bring to a boil; gradually stir in couscous. Remove from heat; cover and let

stand 5 minutes. Fluff with a fork; stir in onions and pimento. Yield: 5

servings (serving size: about 1 cup).

 

CALORIES 193 (7% from fat) FAT 1.5g (sat 0.3g, mono 0.2g, poly 0.4g); PROTEIN

7.7g; CARB 40.1g; FIBER 3.5g; CHOL 1 mg; IRON 1.3 mg; CALC 13 mg.

 

 

 

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