Total Time
40mins
Prep 15 mins
Cook 25 mins

The "golden" comes from the turmeric as well as the corn and yellow bell peppers! This can be served warm as a side or at room temp as a salad.

Ingredients Nutrition

Directions

  1. Saute the yellow bell pepper and onion in 1 tbsp olive oil in a large skillet until the vegetables are tender. Add the corn, and saute 4 minutes. Stir in the salt and pepper; remove from the heat, and set the yellow bell pepper mixture aside.
  2. Bring the chicken broth to a boil in a large saucepan over medium heat. Stir in the remaining 2 tbsp olive oil, couscous, turmeric, and cumin. Remove from the heat, and cover. Let stand for 5 minutes or until the liquid is absorbed.
  3. Gently stir in the reserved yellow bell pepper mixture.
  4. Serve hot as a side, or at room temperature as a salad.
Most Helpful

Wow, if there are any holidays where yellow food is called for this is your entree! It is also really tasty and was perfect with our seafood dinner.

CaliforniaJan February 15, 2013