Whole Wheat Couscous with Corn and Bleu Cheese

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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.


  • 2 Tbsp unsalted butter
  • 1 tsp thyme, fresh, coarsely chopped
  • 2 cups fresh corn kernels, (3-4 ears of corn)
  • 1 cup green onion, sliced
  • 1/2 tsp kosher salt
  • 1 cup Hodgson Mill Whole Wheat Couscous with Milled Flax Seed and Soy
  • 1 cup boiling water
  • pinch cayenne pepper
  • 2 Tbsp bleu cheese, crumbled
  • salt, to taste
  • pepper, to taste


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. Print this Recipe

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