Recipe Cook Time
First, make the dressing.
Put all of the ingredients into a jar with a lid. Shake well, and brush it on to the corncobs just before you barbecue or grill them.
They will be ready when the kernels are tender and lightly browned.
For the couscous salad, bring to the boil 500ml/18fl oz water with a dash of oil.
Stir in the couscous, cover and let it stand for 5 minutes.
Meanwhile, heat the oil in a small pan, then put in the onion seeds, curry leaves, salt and peanuts.
Stir for a minute then add the couscous and cook gently for 4 minutes.
Scrape the couscous into a serving bowl, scatter over the coriander leaves and serve with the corn.