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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My friend made this the other night as part of our dinner and I asked him for the recipe. Not only is it good it is a beautiful salad. Slightly spicy. It calls for fresh corn but I have made it with frozen with great results. Ingredients:
1 teaspoon curry powder |
2 teaspoons grainy mustard |
1 tablespoon white wine vinegar |
coarse salt & freshly ground black pepper |
4 tablespoons extra virgin olive oil |
3/4 cup couscous |
1 cup boiling water |
1 vidalia onions or 1 other sweet onion, diced |
3 garlic cloves, minced |
1 red chili, minced (optional) |
3 cups fresh corn kernels |
1/4 cup cilantro, finely chopped |
Directions:
1. In a medium bowl, whisk together curry powder, mustard and vinegar.Season with salt ad pepper. Whisk in 3 tablespoons olive oil and set aside.
2. Place couscous in a large bowl. Pour boiling water over and stir to combine. Cover with a plate, let steam until water is absorbed, about 5 minutes. Fluff with fork and set aside.
3. Heat remaining tablespoon oil in large skillet over medium heat. Add onion and cook, stirring until softened, about 4 minutes. Stir in garlic and chili, stirring until softened. Add corn and cook until tender, about 2 minutes. Stir corn mixture into couscous. Add curry vinaigrette and cilantro and toss to combine. Serve warm or at room temperature.
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