Corn couscous is a brilliant alternative if you are following a gluten free diet! It also makes a nice change from rice in our house. Check the cooking method recommended on the packet as there does seem to be some differences with the makers.
I’ve used chicken stock here but vegetable stock works very well too and if you aren’t a fan of edamame, frozen peas and baby spinach make a great alternative.
Serves 6.
Ingredients
30ml olive oil
1 large onion, finely diced
1 teaspoon ground cumin
215g corn couscous
250mls boiling chicken or vegetable stock
200g cooked edamame
50g Pinenuts, toasted
1 tablespoon chopped flat leaf parsley
Method
Take a pan with a well fitting lid, heat over medium heat, add the oil and once hot, add the onions and cook until soft. Towards the end stir in the cumin too.
Pour in the stock and couscous, stir once and cover, allow to simmer gently for 2 minutes and then, leave covered for 3-5 minutes.
Stir in the edamame, pinenuts and parsley and serve hot or at room temperature.
