Jalapeno Couscous
1 ½ cup couscous
¼ cup OLIVE MILL Jalapeno olive oil, divided
Salt and pepper to taste
2 ears of shucked sweet corn
½ cup shallots, peeled and cut julienne
½ cup minced scallion
½ pint cherry tomatoes
¾ cup chicken stock
¾ cup chopped parsley
Bring 4 cups and 2 T. OLIVE MILL olive oil, such as Organic to a boil. Place the couscous in a large mixing bowl. Pour the boiling water over and wrap bowl tightly with plastic wrap. Once the couscous has absorbed the water, unwrap and mix well. Set aside. Drizzle the corn with 1 T. jalapeno oil, salt and pepper and grill on all sides until nicely charred. Allow corn to cool and cut kernels off, set aside. In a medium sauté pan with jalapeno oil, sauté the shallots and scallion until softened. Add the corn and couscous. Heat a medium saucepan with jalapeno olive oil to coat pan. Quickly char the tomatoes. Add couscous and broth. Reduce liquid by half. Stir in parsley.
