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