Sunday, August 24, 2008

Cous-Cous with kale, lemon basil, corn and toasted pine nuts

Serves 4

Ingredients

1 oz box of cous-cous, cooked according to directions

1 medium size garlic clove, chopped

1 scallion, sliced

1 packed cup kale, chopped

½ cup toasted pine nuts (or almonds)

1 cup corn kernels

½ cup lemon basil (or regular) chopped

Salt and pepper

Directions

Heat large skillet on medium heat. Add 2 tbl sp of extra virgin olive oil. Sautee garlic and scallion for 1 minute. Add kale and corn and cook for 2 minutes add pine nuts, cous-cous and lemon basil and season to taste.

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