Chicken, Corn, and Couscous Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I got this recipe from Martha Stewart's magazine; originally it did not include the chicken but I wanted to add something so it could be a meal by itself. If you'd rather not have the chicken just use another 1/4 cup couscous and another 1 cup corn instead. This makes just enough for me to have it for dinner and next day's lunch; as a side dish I'm guessing it would be enough for three or four. Ingredients:
1 teaspoon curry powder |
2 teaspoons grainy mustard |
1 tablespoon white wine vinegar |
salt and pepper |
4 tablespoons extra virgin olive oil |
1/2 cup couscous |
2 small chicken breasts, cubed |
1 vidalia onion, minced |
2 garlic cloves, minced |
1 red chili pepper, minced (optional) |
2 cups corn kernels (martha says to slice them off a fresh ear of corn, but i use canned) |
1/4 cup fresh cilantro, chopped fine |
Directions:
1. Whisk together the curry powder, mustard, and vinegar.
2. Season with salt and pepper.
3. Whisk in 3 tbsp of oil and set aside.
4. Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
5. Remove from heat, add couscous, and let sit covered for about 5 minutes.
6. Heat the remaining oil in a skillet over medium heat.
7. Cook the chicken until just done; the time will depend on how big your chicken pieces are.
8. Remove the chicken to another dish and keep warm.
9. Add the onion to the skillet and cook until softened, about 5 minutes.
10. Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
11. Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
12. Combine chicken, corn mixture, and couscous.
13. Add curry mixture and cilantro and toss to combine.
|
|