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Corn and Couscous Salad

Corn and Couscous Salad

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

Martha Stewart Living, September 2003 http://www.marthastewart.com/354042/corn-and-couscous-salad
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  • Prep Time 10 minutes
  • Total Time 30 minutes
  • Yield Serves 4

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. 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. 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. 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.

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