Corn Couscous

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Recipe course: Accompaniment

Recipe for Kenwood by Eugene Hamilton


  • 250g coarse corn meal
  • 700ml chicken stock
  • 50g butter
  • 1 cup toasted coconut thread
  • ¾ cup toasted cashews chopped
  • 1 cup chopped coriander
  • Salt to taste


  1. In a pot bring the chicken stock & butter to the boil, add the cornmeal and cook until tender and the stock has been absorbed (approximately 8-10 minutes),
  2. Place the cornmeal mixture onto a tray and separate the grains using a fork until cooled. 
  3. Place into a bowl and add the coconut, cashews & coriander 
  4. Mix well & season with salt if needed. 
  5. Set aside until needed.

    This is great to serve as an alternative to rice with curry or if you want to serve it as a salad, add chopped tomatoes, cucumber, raisins & grated carrot for something a little different.

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