Creamed Corn Mint Couscous

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This dish is great paired with Cindy’s Sautéed Mint Salmon


Ingredients:

  • 1 box of couscous
  • 2 cups of low sodium chicken broth/ or water
  • 1 cup of cream of corn
  • 1 tsp of sea salt
  • 1 tsp of fresh ground pepper
  • Optional 1/3 cup of grated Parmesan cheese (Pat doesn't like cheese)

Directions:

  1. In a medium pan boil the 2 cups of chicken broth/ or water
  2. Pour in the couscous and remove from heat and cover
  3. Let sit for 5 min and then use a fork to mix
  4. Stir in the cream of corn, salt, and pepper
  5. Optional to add 1/3 cup of Parmesan cheese
  6. Enjoy!
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Ground Turkey, Black Bean andCous Cous Salad

Ground Turkey, Black Bean, & Cous Cous Salad

Ingredients:

1 cup uncooked couscous

1 lb ground turkey

1 1/4 cups low sodium chicken broth

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon red wine vinegar

1/2 teaspoon ground cumin

8 green onions, chopped

1 med yellow onion, sliced finely

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1/4 cup chopped fresh cilantro

1 cup frozen corn kernels, thawed

2 (15 ounce) cans black beans, drained and rinsed

salt and pepper to taste

Directions:

In large skillet with 1 tablespoon of olive oil, sautée green bell pepper and onion. Once soft add in ground turkey and brown- set aside

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous.

Cover the pot and remove from heat. Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well.

Stir in ground turkey mixture

Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.