- 1 cup fresh corn kernels (cut from 2 ears of corn) or thawed frozen
- 1 tablespoon unsalted butter
- 3/4 cup chicken broth
- 1/2 cup couscous
- 2 tablespoons minced fresh chives
- In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Stir in the chives and salt and pepper to taste.