Ingredients

serves 4

　　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

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.