Corn and Couscous Salad

• 1 teaspoon curry powder
• 2 teaspoons grainy mustard
• 1 tablespoon white wine vinegar
• coarse salt & freshly ground black pepper
• 4 tablespoons extra virgin olive oil
• 34 cup couscous
• 1 cup boiling water
• 1 vidalia onions or 1 other sweet onion, diced
• 3 garlic cloves, minced
• 1 red chili, minced (optional)
• 3 cups fresh corn kernels
• 14 cup cilantro, finely chopped

1. In a medium bowl, whisk together curry powder, mustard and vinegar.Season with salt ad pepper.
2. Whisk in 3 tablespoons olive oil and set aside.
3. Place couscous in a large bowl.
4. Pour boiling water over and stir to combine.
5. Cover with a plate, let steam until water is absorbed, about 5 minutes.
6. Fluff with fork and set aside.
7. Heat remaining tablespoon oil in large skillet over medium heat.
8. Add onion and cook, stirring until softened, about 4 minutes.
9. Stir in garlic and chili, stirring until softened.
10. Add corn and cook until tender, about 2 minutes.
11. Stir corn mixture into couscous.
12. Add curry vinaigrette and cilantro and toss to combine.
13. Serve warm or at room temperature.

curry powder, grainy mustard, white wine vinegar, salt, extra virgin olive oil, couscous, boiling water, vidalia onions, garlic, red chili, fresh corn kernels, cilantro

Taken from www.food.com/recipe/corn-and-couscous-salad-399659 (may not work)