Couscous Salad With Corn And Red Bell Pepper
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden
2
Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender
3
While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste
4
Cover pan and remove from heat
5
Let couscous stand 5 minutes and fluff with a fork
6
In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified
7
Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well
8
In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden
9
Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender
10
While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste
11
Cover pan and remove from heat
12
Let couscous stand 5 minutes and fluff with a fork
13
In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified
14
Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well