Corn and Couscous Salad

• 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

1. In a medium bowl, whisk together the curry powder, mustard, and vinegar.
2. Season with salt and pepper.
3. While whisking, slowly drizzle in 3 tablespoons oil; whisk until emulsified.
4. Set aside.
5. Place the couscous in a large bowl.
6. Bring 1 cup water to a boil; pour over the couscous; stir to combine.
7. Cover with a plate; let steam until the water is absorbed, about 5 minutes.
8. Fluff with a fork; set aside.
9. Heat the remaining tablespoon oil in a large skillet over medium heat.
10. Add the onion, and cook, stirring, until softened, about 4 minutes.
11. Stir in the garlic and chile; cook, stirring, until softened, about 2 minutes.
12. Add the corn, and cook until bright yellow and just tender, about 2 minutes.
13. Stir the corn mixture into the couscous.
14. Add the curry vinaigrette and cilantro; toss to combine.
15. Serve warm or at room temperature.

curry powder, grainy mustard, whitewine, salt, extravirgin olive oil, couscous, vidalia, garlic, red chile, fresh corn kernels, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/corn-and-couscous-salad-392381 (may not work)