recipes
Scorched Corn Couscous
serves 20
15 min prep
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ingredients
| 3 cups dry couscous 1 teaspoon vegetable stock powder 3 cups boiling water 60g butter 6 spring onions, finely chopped 500g packet frozen Birds Eye Corn Kernels ½ cup finely chopped flat leaf parsley Cracked black pepper |
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instructions
step 1
Place couscous and stock powder in a large bowl, stir in boiling water. Cover and stand for 5 minutes. Fluff up with a fork.
step 2
Melt butter in a large frying pan, allow to turn a nut brown colour, add spring onions and frozen Birds Eye Corn Kernels, cook for 2-3 minutes.
step 3
Spoon corn mixture and parsley into prepared couscous, mixing well. Season with cracked black pepper and serve.
recipe tip
Mixture can be made up the day before and reheated in a microwave oven or place in an ovenproof dish, cover with foil and reheat in a preheated oven at 180ºC for 20 minutes.
Corn can be replaced with Birds Eye Baby Peas in Step 2.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 607kJ (145Cal) | 627kJ (150Cal) |
| Protein | 4.2g | 4.3g |
| Fat - Total | 3.1g | 3.2g |
| - Saturated | 1.7g | 1.8g |
| Carbohydrate | 24.1g | 24.9g |
| - Sugars | 1.3g | 1.3g |
| Dietary Fibre | 1.3g | 1.3g |
| Sodium | 63mg | 65mg |
| Potassium | 120mg | 124mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Scorched Corn Couscous
Scorched Corn Couscous
ingredients
3 cups dry couscous
1 teaspoon vegetable stock powder
3 cups boiling water
60g butter
6 spring onions, finely chopped
500g packet frozen Birds Eye Corn Kernels
½ cup finely chopped flat leaf parsley
Cracked black pepper
instructions
step 1
Place couscous and stock powder in a large bowl, stir in boiling water. Cover and stand for 5 minutes. Fluff up with a fork.
step 2
Melt butter in a large frying pan, allow to turn a nut brown colour, add spring onions and frozen Birds Eye Corn Kernels, cook for 2-3 minutes.
step 3
Spoon corn mixture and parsley into prepared couscous, mixing well. Season with cracked black pepper and serve.
serves 20 15 min prep recipe tip
Mixture can be made up the day before and reheated in a microwave oven or place in an ovenproof dish, cover with foil and reheat in a preheated oven at 180ºC for 20 minutes.
Corn can be replaced with Birds Eye Baby Peas in Step 2.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au