Roasted Corn Couscous "Risotto"

Roasted Corn Couscous Risotto Salad with a serving spoon and parsley garnish

SIDE DISH

INGREDIENTS

  • 4-6 ears fresh corn
  • 1 box Israeli (pearl) couscous
  • 1-1/2 cups shredded parmesan cheese
  • 1 tsp garlic powder
  • 2 Tbsp butter
  • 1 Tbsp chopped fresh parsley
  • Salt & Pepper to taste

DIRECTIONS

  1. Roast the corn, cut from cob, and set aside
  2. Prepare the couscous according to the box directions
  3. When the couscous is prepared, stir in the butter, garlic salt, and parmesan cheese
  4. Spoon the couscous into a large serving bowl
  5. Fold in corn and parsley

Tara's Tidbits®: I had a version of this dish in a New York City restaurant, and couldn’t wait to try to make it at home.  Although it is not the true risotto, it’s going to be a staple in our house and I’ll bet in yours too. Serve as an side dish, appetizer, or lighter main course. - xoxo, Tara