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Corn and Couscous Salad

Ingredients: 1 Teaspoon(s) curry powder 2 Teaspoon(s) grainy mustard 1 Tablespoon(s) white wine or sherry vinegar 1 salt and pepper 2 Ounce(s) extra virgin olive oil 3/4 Cup(s) couscous 1 vidalia onion; diced 3 clove garlic; minced 1 red chile; minced and optional 3 Cup(s) corn kernels (4 cobs) 1/4 Cup(s) cilantro (fresh); finely chopped 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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