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Herbed Corn And Couscous

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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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