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  • 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.