Stunning Elegance

Scorched Corn Cous Cous

SERVES 20
PREPARATION 15 minutes
COOKING TIME 2 minutes

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

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.

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.