Ingredients:
1 teaspoon curry powder
2 teaspoons grainy mustard
1 tablespoon white wine vinegar
salt and pepper
4 tablespoons extra virgin olive oil
1/2 cup couscous
2 small chicken breasts, cubed
1 vidalia onions, minced
2 garlic cloves, minced
1 red chili peppers, minced (optional)
2 cups corn kernels ( Martha says to slice them off a fresh ear of corn, but I use canned)
1/4 cup fresh cilantro, chopped fine
Directions:
Whisk together the curry powder, mustard, and vinegar.
Season with salt and pepper.
Whisk in 3 tbsp of oil and set aside.
Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
Remove from heat, add couscous, and let sit covered for about 5 minutes.
Heat the remaining oil in a skillet over medium heat.
Cook the chicken until just done; the time will depend on how big your chicken pieces are.
Remove the chicken to another dish and keep warm.
Add the onion to the skillet and cook until softened, about 5 minutes.
Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
Combine chicken, corn mixture, and couscous.
Add curry mixture and cilantro and toss to combine.
Servings: 2-4
Time preparation: 10 min.
Time total: 30 min.