This Corn and Pepper Couscous is the perfect summer side dish.  During the summer you can use fresh sweet corn and in minutes have a delicious side dish to serve along side a burger or steak.  I usually have this as my lunch the next day.

This  Corn and Pepper Couscous is light and fluffy.  Turn the leftovers into a salad by adding a vinaigrette.  Too hot to have the oven on?  Serve this side dish with my Slow Cooker South of the Border Roast.

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Corn and Pepper Couscous

Yield: Serves 8

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Ingredients

• 1-1/2 cups reduced-sodium chicken broth
• 2/3 cup fresh or frozen whole kernel corn
• 1/3 cup red sweet pepper, chopped
• 1 tablespoon jalapeno pepper, finely chopped
• 1 cup whole wheat couscous

Instructions

1. In a small saucepan combine chicken broth, corn, red pepper and jalapeno pepper; bring to a boil.
2. Take off heat and add couscous, stir to combine.
3. Cover and let stand for 5 minutes.
4. Fluff before serving.

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MORE GREAT SUMMER SIDE DISH RECIPES

1. ASPARAGUS RISOTTO  2. SLOW COOKER COWBOY PINTO BEANS  3. CHEESY ARTICHOKE POTATO CASSEROLE