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Under 30 Minutes

Under 30 Minutes

Corn and Couscous Salad

This recipe is from the "Martha Stewart's Dinner at Home" cookbook.

  • prep: 10 mins
    total time: 30 mins
  • servings: 4
Photography: ANTONIS ACHILLEOS

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Ingredients

  • 1 teaspoon curry powder
  • 2 teaspoons grainy mustard
  • 1 tablespoon white-wine or sherry vinegar
  • Coarse salt and freshly ground pepper
  • 4 tablespoons extra-virgin olive oil
  • 3/4 cup couscous
  • 1 Vidalia or other sweet onion, diced
  • 3 garlic cloves, minced
  • 1 red chile, minced (optional)
  • 3 cups fresh corn kernels (about 4 cobs)
  • 1/4 cup finely chopped fresh cilantro

Directions

  1. Step 1

    In a medium bowl, whisk together curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 tablespoons oil; whisk until emulsified. Set aside.

  2. Step 2

    Place couscous in a large bowl. Bring 1 cup water to a boil; pour over couscous; stir to combine. Cover with a plate; let steam until water is absorbed, about 5 minutes. Fluff with a fork; set aside.

  3. Step 3

    Heat remaining tablespoon oil in a large skillet over medium heat. Add onion, and cook, stirring, until softened, about 4 minutes. Stir in garlic and chile; cook, stirring, until softened, about 2 minutes. Add corn, and cook until bright yellow and just tender, about 2 minutes. Stir corn mixture into couscous. Add curry vinaigrette and cilantro; toss to combine. Serve warm or at room temperature.

Source
Martha Stewart Living, September 2003

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