Mexican-Style Couscous with Roasted Corn
This straightforward side of couscous with fresh vegetables and roasted corn benefits from the savory flavor that Cotija cheese brings.
Preheat the oven to 350 degrees F (175 degrees C).
Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
Place corn directly on the middle rack of the preheated oven and roast for 30 minutes.
Remove from the oven and let sit for 5 minutes.
Remove and discard husks and silk.
Slice kernels off with a knife.
While the corn is roasting place couscous in a heat-proof bowl with green onion bell pepper jalapeno and olive oil.
Bring chicken stock to a boil in a small saucepan.
Pour boiling stock over couscous mixture and cover tightly with foil.
Let sit for 5 minutes.