Cilantro-Lime Corn Couscous
This couscous side is a bright, summery dish with contrasting flavors and colors. Couscous mixed in a zesty dressing made of lime juice and fresh herbs. Add in kernels of sweet, crisp corn and juicy, tangy tomatoes, and earthy fresh baby spinach. The result is a light, healthy, and satisfying grain bowl perfect for lunch and potlucks.
SERVINGS
4
PREP TIME
5 Min
COOK TIME
10 Min
Ingredients
1 tablespoon olive oil
1 shallot, diced
2 cloves garlic, minced
1 cup vegetable stock
1 cup couscous
1 cup baby spinach
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1/8 teaspoon black pepper
2 tablespoons lime juice
1 cup halved cherry tomatoes
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
1 shallot, diced
2 cloves garlic, minced
1 cup vegetable stock
1 cup couscous
1 cup baby spinach
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1/8 teaspoon black pepper
2 tablespoons lime juice
1 cup halved cherry tomatoes
1/4 cup chopped fresh cilantro
Instructions
1. Heat oil on medium in sauce pan. Sauté shallot for 1 minute. Add garlic, cook 1 minute more.
2. Add stock and bring to a boil. Stir in couscous, cover, then remove from heat. Let sit 5 minutes.
3. Add spinach; stir and let sit covered for 5 minutes to heat through.
4. Stir in corn, pepper, lime juice, tomatoes and cilantro.
1. Heat oil on medium in sauce pan. Sauté shallot for 1 minute. Add garlic, cook 1 minute more.
2. Add stock and bring to a boil. Stir in couscous, cover, then remove from heat. Let sit 5 minutes.
3. Add spinach; stir and let sit covered for 5 minutes to heat through.
4. Stir in corn, pepper, lime juice, tomatoes and cilantro.
