Corn and Couscous Salad

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: 20 mins
• Serves: 4

Ingredients

• 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
• 3⁄4 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
• 1⁄4 cup cilantro, finely chopped

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.