| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | June 1990 | 1 | servings | |
INGREDIENTS
| 1 | c | Fresh corn kernels; (cut from 2 ears of |
| ; corn) or thawed | ||
| ; frozen | ||
| 1 | tb | Unsalted butter |
| 3/4 | c | Chicken broth |
| 1/2 | c | Couscous |
| 2 | tb | Minced fresh chives |
INSTRUCTIONS
In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Stir in the chives and salt and pepper to taste. Serves 2. Gourmet June 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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