• 2 C. Tomato Couscous
• 2 C. Chicken Stock
• 1 1/2 C. Tomato Juice
• 3 Tbsp. Basil, Chiffonade
• 1/3 C. Roasted Corn
• 1 Tbsp. Shallots, Minced
• 3 Oz. Parmesan Cheese
• TT Salt/ Pepper 

In a medium size mixing bowl add the couscous and shallots, next in a sauce pot add the chicken stock and tomato juice bring to a boil and pour over the couscous; cover the couscous with plastic wrap and let stand for 10 min. or until all liquid has been absorbed. Next add the rest of the ingredients and fluff with a fork, season to taste.

Compliments of Chef Ben Diaz CEC, McCormick & Schmick's Grille, Anaheim Garden Walk, (714)535-9000

www.chefbendiaz.com