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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: In a medium bowl, whisk together curry powder, mustard, and vinegar.
Season with salt and pepper. While whisking, slowly drizzle in 3 T oil;
whisk until emulsified. set aside.
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.
Heat remaining T 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.
Contributor: Martha Stewart Living Sept 2003
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