Corn and Couscous Salad Recipe

Name: Corn and Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon curry powder, 2 teaspoons grainy mustard, 1 tablespoon white-wine or sherry vinegar, Coarse salt and freshly ground pepper, and more.

Yes, Corn and Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn and Couscous Salad

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