Mais und Couscous-Salat
Dieses Rezept stammt aus dem Kochbuch “Martha Stewart’s Dinner at Home”.
Quelle: Martha Stewart Living, September 2003
Gesamtzeit
Vorbereitung
Portionen
Dieses Rezept stammt aus dem Kochbuch “Martha Stewart’s Dinner at Home”.
Quelle: Martha Stewart Living, September 2003
Vorbereitung
Portionen
Warren
27.04.2023 @ 10:20
This recipe comes from the cookbook “Martha Stewarts Dinner at Home”. Source: Martha Stewart Living, September 2003. 30 minutes. 10 minutes. 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 cloves garlic, chopped, 1 red chili pepper, chopped (optional), 3 cups fresh corn kernels (about 4 ears), 1/4 cup finely chopped fresh cilantro. Directions: 1. In a medium bowl, whisk together curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 tablespoons oil; whisk until emulsified. Set aside. 2. Place couscous in a large bowl. Bring 1 cup water to a boil; pour over couscous; stir to combine. Cover with a plate; let steam until water is absorbed, about 5 minutes. Fluff with a fork; set aside. 3. Heat remaining tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Stir in garlic and chili; cook, stirring, until softened, about 2 minutes. Add corn and cook until pale yellow and just tender, about 2 minutes. Stir corn mixture into couscous. Add curry vinaigrette and cilantro; toss to combine. Serve warm or at room temperature.