Couscous Salad with Corn and Red Bell Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
2 tablespoons olive oil |
3/4 cup fresh corn (cut from about 2 ears) |
1/3 cup finely chopped red onion |
1/3 cup finely chopped red bell pepper |
1 garlic clove, minced |
1/4 teaspoon ground cumin |
11/4 cups water |
2/3 cup couscous |
2 teaspoons red-wine vinegar |
1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped fine |
cayenne to taste |
Directions:
1. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.
2. While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork.
3. In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well.
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