Israeli Couscous And Corn Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 1/2 cups israeli couscous
• 3 cups boiling water
• salt
• 1 tablespoon olive oil
• 2 cups corn kernels
• 1 medium onion, finely chopped
• 1 teaspoon ground coriander
• 1/4 teaspoon caraway seed
• 1 red bell pepper, finely chopped
• 2 jalapenos, seeded and minced
• 2 scallions, thinly sliced
• 3 tablespoons finely chopped mint
• 1/3 cup fresh lime juice
• 1/4 cup canola oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1/2 teaspoon finely grated lime zest
• fresh ground pepper

Recipe

• 1 put the couscous in a bowl and add the boiling water.
• 2 stir in 2 teaspoons of salt, cover tightly with plastic wrap and let stand, stirring once, until the grains are plump and tender.
• 3 meanwhile, heat the olive oil in a medium skillet. add the corn, onion, coriander and caraway and cook over moderately low heat, stirring, until the onion is softened, about 8 minutes. transfer to a large bowl and let cool.
• 4 add the couscous to the bowl, along with the bell pepper, jalapeños, scallions and mint. in a bowl, whisk together the lime juice, canola oil, vinegar, honey and lime zest. add to the couscous and toss. season with salt and pepper and serve.