“My friend made this the other night as part of our dinner and I asked him for the recipe. Not only is it good it is a beautiful salad. Slightly spicy. It calls for fresh corn but I have made it with frozen with great results.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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