The first long weekend of the summer season is upon us! I took today off to make my weekend a little extra long. One of the best things about summer? Corn on the cob. I love to eat it boiled, grilled, oven roasted, pretty much any way I can get it. It’s been raining like crazy, so grilled was out of the question. Humidity = enormous hair, so I didn’t want to boil a bit pot of water while it was already raining. I decided oven roasting was my best bet. Once I had the corn in the oven, I had to figure out what I wanted to do with it.
After I made couscous last week, it’s been all I want to make for dinner. It just cooks so fast. I’m not normally a proponent of carbs mixed with carbs, but this couscous was SO good. I ate way too much of it for dinner and took a huge pile for lunch the next day, and I’m not complaining about it. For lunch, I microwaved it just until it was at about room temperature, and it was fantastic. I probably said this about the other couscous dish, but I think this would be GREAT at a barbecue as a side dish, too.
If you’re a cheese eater, do yourself a favor and fresh grate some cheddar cheese all over the top of this. If not, I think a sprinkle of nutritional yeast would be pretty fantastic too.
- 2 ears of corn
- 1 tsp olive oil or some water
- 4 cloves garlic
- 15 oz can fire roasted tomatoes
- 15 oz can black beans
- 1 avocado
- 1 c whole wheat or gluten free couscous
- 1 ¼ c no-chicken broth (or water + 1 tsp Better than Bouillon or other)
- ½ tsp oregano
- ½ tsp chili powder
- Salt and pepper, to taste
- Cheddar (optional)
- Preheat the oven to 350°F.
- Peel the husks back from the corn partway and remove the silk. Replace the husks and place the corn directly on the rack in the oven for ~30 minutes.
- Meanwhile, rough chop the garlic and onion and saute in a pan with the olive oil or a thin layer of water over medium heat.
- Once fragrant, add the tomatoes (undrained) and the black beans (drained and rinsed). Add the seasonings and reduce heat.
- Once the corn is cool, cut off the cob and add to the veggie mixture.
- In a separate sauce pan, bring the broth to a boil and add the couscous. Remove from heat after about 5 minutes (for whole wheat), when all liquid is absorbed.
- Stir couscous into the veggies. Chop the avocado and stir in carefully.
- Shred cheddar over the top, if desired.
Nutrition does not include optional oil or cheese.