Recipe - Herbed Corn And Couscous

Three fourths cup Fresh corn kernels; (cut
from 2 ears of
; corn) or thawed
; frozen
1 tablespoon Unsalted butter
Three fourths cup Chicken broth
One half cup Couscous
2 tablespoon Fresh chives; minced
Salt and pepper

In a small heavy saucepan cook the corn in the butter over moderately high
heat, stirring, for 1 minute, add the broth, and bring the liquid to a
boil. Stir in the couscous, remove the pan from the heat, and let the
mixture stand, covered, for 5 minutes. Stir in the chives and salt and
pepper to taste.

Converted by MC_Buster.

Per serving: 566 Calories (kcal); 14g Total Fat; (21% calories from fat);
19g Protein; 94g Carbohydrate; 31mg Cholesterol; 586mg Sodium Food
Exchanges: 6 Grain(Starch); One half Lean Meat; 0 Vegetable; 0 Fruit; 2
One half Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0001

Converted by MM_Buster v2.0n.