Hodgson Mill Whole Wheat Couscous with Milled Flax Seed and Soy is a staple in my pantry. It can make a meal, like in Grilled Vegetables with Whole Wheat Couscous and Lemon-Butter Chicken, or it can take on other flavors like in Whole Wheat Couscous with Lemon, Peas and Chives, or my new favorite: Whole Wheat Couscous with Corn and Blue Cheese. Hodgson Mill Whole Wheat Couscous with Milled Flax Seed and Soy is quicker to cook than a pot of rice (only 5 minutes) and is packed with whole grains that give each serving more than 6 grams of protein and 450mg of heart healthy Omega-3 oils.
This recipe for Whole Wheat Couscous with Corn and Blue Cheese is a perfect example of how easy it is to incorporate ingredients like fresh sweet corn, fresh thyme, green onions and tangy blue cheese, into Hodgson Mill Couscous with Milled Flax Seed and Soy, to make the perfect side dish for any meal.
When fresh sweet corn comes into the market, I can’t help but buy as many ears as I can carry. Aside from eating it steamed, right off the cob, I like to cook with the fresh kernels whenever I can. This is a great recipe in which to use fresh corn. Whether it’s white, bi-color or yellow, you’ll love the taste it adds to this dish.
You’ll need about 4 medium-sized ears of corn, green onions, a sprig or two of fresh thyme and a box of Hodgson Mill Whole Wheat Couscous with Milled Flax Seed and Soy to get things started.
To begin, husk the corn and cut off the kernels. You can do this by placing the corn, tip pointed down, into a large bowl and carefully cut down the ear in a sawing motion with a serrated knife. The kernels should collect in the bottom of the bowl. Repeat with each ear of corn. Set aside.
Next, melt the butter in a large saucepan (4-5 quart capacity) over medium-high heat. Stir in the chopped thyme and cook for a few seconds. Add the corn, green onions and salt. Cook until the onions begin to soften, about 1 minute.
Add the couscous, stir and then add the boiling water and a pinch of cayenne pepper. Stir the mixture and then cover the saucepan and remove it from the heat. Let it stand for 5 minutes.
It’s just about done.
Remove the lid, fluff the mixture with a fork or large spoon and stir in the blue cheese. Season the couscous with salt and pepper to taste and serve hot or at room temperature. It’s as simple as that.
Whole Wheat Couscous with Corn and Blue Cheese is a delicious summer side dish. It takes less than ten minutes to prepare and goes great with just about anything you make for dinner. I love how the whole wheat couscous takes on the fresh, sweet corn flavor and the way the blue cheese adds a little tang to each bite. I served this Whole Wheat Couscous with Corn and Blue Cheese alongside some barbequed chicken the other night and it went perfectly with our meal. It’s definitely a winner.
Next time you’re at the market, grab a few extra ears of sweet corn so you can make your own pot of Whole Wheat Couscous with Corn and Blue Cheese. You’ll also want to make sure you have plenty of Hodgson Mill Whole Wheat Couscous with Milled Flax Seed and Soy on hand; it’s good for you, quick to fix, tastes great and is the beginning of many great recipes - like this one. Enjoy!
Whole Wheat Couscous with Corn and Bleu Cheese
Melt butter in a large saucepan (4 -5 quart capacity) over medium-high heat. Stir in thyme and cook for a few seconds. Add the corn kernels, green onions and salt. Stir mixture until the onions begin to soften, about 1 minute. Add the couscous, boiling water and cayenne, stir, cover and remove from heat. Let stand for 5 minutes. Fluff with a fork or large spoon and stir in blue cheese. Season with salt and pepper to taste. Serve hot or at room temperature.
Makes 4-5 servings.