CORN COUSCOUS RECIPES

Name: Ramen Corn Chowder
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings.
Ingredients: 2 cups water; 1 package (3 ounces) chicken ramen noodles; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (14-3/4 ounces) cream-style corn; 1 cup 2% milk; 1 teaspoon dried minced onion; 1/4 teaspoon curry powder; 3/4 cup shredded cheddar cheese; 1/3 cup cubed cooked bacon; 1 tablespoon minced fresh parsley; 1 tablespoon minced chives

RAMEN CORN CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME

Ramen Corn Chowder Recipe: How to Make It - Taste of Home image

This tastes so good, as if it simmered for hours, but it’s ready in 15 minutes. I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits. —Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 cups water
1 package (3 ounces) chicken ramen noodles
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 cup 2% milk
1 teaspoon dried minced onion
1/4 teaspoon curry powder
3/4 cup shredded cheddar cheese
1/3 cup cubed cooked bacon
1 tablespoon minced fresh parsley
1 tablespoon minced chives

Steps:

In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender. , Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon, parsley and chive until blended. If desired, top with additional cheddar cheese and minced fresh chives.

Nutrition Facts : Calories 333 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 1209mg sodium, CarbohydrateContent 49g carbohydrate (13g sugars, FiberContent 4g fiber), ProteinContent 13g protein.

ISRAELI COUSCOUS TABOULI RECIPE | MELISSA D'ARABIAN | FOOD ...

Israeli Couscous Tabouli Recipe | Melissa d'Arabian | Food ... image

Provided by Melissa d'Arabian : Food Network

Total Time 28 minutes

Prep Time 20 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup Israeli couscous
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced
3 tablespoons olive oil
1 cup finely chopped parsley
1/2 cup finely chopped cilantro
2 tablespoons chopped fresh mint
2 ripe tomatoes, seeded and diced
3 scallions, chopped

Steps:

Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

Nutrition Facts : Calories 247 calorie, FatContent 10 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 142 milligrams, CarbohydrateContent 34 grams, FiberContent 3.5 grams, ProteinContent 5 grams, SugarContent 3 grams

More about "corn couscous recipes"

RAMEN CORN CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME

This tastes so good, as if it simmered for hours, but it’s ready in 15 minutes. I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits. —Darlene Brenden, Salem, Oregon
From tasteofhome.com
Reviews 4
Total Time 15 minutes
Category Lunch
Calories 333 calories per serving

In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender. , Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon, parsley and chive until blended. If desired, top with additional cheddar cheese and minced fresh chives.

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In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

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ISRAELI COUSCOUS TABOULI RECIPE | MELISSA D'ARABIAN | FOOD ...

From foodnetwork.com
Reviews 4.6
Total Time 28 minutes
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In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

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ISRAELI COUSCOUS TABOULI RECIPE | MELISSA D'ARABIAN | FOOD ...

From foodnetwork.com
Reviews 4.6
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In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

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