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Tuesday, April 9, 2013

Couscous with corn kernels and capsicums


Couscous is very easy to prepare and most will serve it as a side dish or as a cold salad.  I use couscous to substitute white rice when we want something fast. Here I mix it with corn kernels and capsicum to add color to the dish and serve it with roast pork tenderloin and a side dish of stir fried broccoli and cauliflowers  too! So delicious!



Couscous is full of health benefits and a staple food in some countries. Read further about it at this site if you are interested. Usually prepared by steaming but I just add water and soak it till it's fluffy and light.

Nutrition facts
Serving size 1 cup (173 g)
Servings per container Information is per dry couscous as determined by Nutrient Data Laboratory, ARS, 
Amount per serving
Calories 176Calories from fat 2
% Daily value*
Total fat 0.25 g0%
   Saturated fat 0.05 g0%
   Trans fat 0 g
Cholesterol 0 mg0%
Sodium 17 mg1%
Potassium 79 mg2%
Total carbohydrate 36 g12%
   Dietary fiber 2 g1%
   Sugars 0 g
Protein 6 g
Facts taken from Wikipedia.  Considering how little calories it has and zero fat, you can eat this without feeling guilty :D

There isn't any exact recipe here, just use as much couscous as needed and add just enough hot water to soak the couscous till it is nice and fluffy. Then add butter for taste and the blanched corn kernels and capsicums, again as much as you wish.  I used kernels from one corn and one red capsicum.  Butter is about 2 tablespoons to 2 cups of cooked couscous.


I am submitting this post to Little Thumbs Up event hosted by Zoe of Bake for Happy Kids, mui mui of my little favourite DIY and Esther Lau of Copycake Kitchen. They are featuring corn for this month with Esther hosting. Hope she's not kicking me out as no recipe is given lol!




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