Rainbow Couscous

Name: Rainbow Couscous
Ingredients: 2 cups Chicken Broth; 1 Tablespoon Butter; 10 ounces, weight Box Plain Couscous; 1/3 cups Grated Parmesan Cheese; 1 Tablespoon Lemon Juice; 1 Tablespoon Olive Oil; 1/4 teaspoons Sea Salt; 1/8 teaspoons Ground Pepper; 1/2 whole Peeled Cucumber; 1 whole Tomato; 1/2 whole Vidalia Onion, Chopped; 1/2 bunches Cilantro, Washed, Dried And Snipped; 1 cup Thawed, Frozen Corn

13 ingredients

2 steps

Ingredients

2 cups Chicken Broth
1 Tablespoon Butter
10 ounces, weight Box Plain Couscous
1/3 cups Grated Parmesan Cheese
1 Tablespoon Lemon Juice
1 Tablespoon Olive Oil
1/4 teaspoons Sea Salt
1/8 teaspoons Ground Pepper
1/2 whole Peeled Cucumber
1 whole Tomato
1/2 whole Vidalia Onion, Chopped
1/2 bunches Cilantro, Washed, Dried And Snipped
1 cup Thawed, Frozen Corn

Directions

1

Bring 2 cups chicken broth and butter to a boil. Stir in the contents of the coucous package. Cover and remove from heat. Let stand 5 minutes. Stir in Parmesan cheese, lemon juice, oil, salt and pepper. Fluff with fork.
2

Dice half a peeled cucumber, 1 large tomato, 1/2 a Vidalia onion, and half a bunch of cilantro. Add fresh ingrediants to couscous, along with a cup of thawed, frozen corn. Mix all together. Serve warm or cold.