Israeli Couscous and Corn Salad

READY IN: 30mins
Recipe by dicentra

Food & Wine.

Top Review by Maito

This a really good salad. We have discovered that we love Israeli couscous! I added 2 cans of garbanzo beans, and omitted the oil and honey in the dressing, as well as the salt. I also doubled the coriander, but it was still very subtle, I would double it again for the flavor to really shine through. I cooked the couscous according to the package - 1.5 cups of water per cup of couscous, simmered for 15 minutes, then let it sit for 5 minutes. Since Israeli couscous is more like pasta, steps 1 and 2 would really only apply if you are subbing regular couscous. The flavors are yummy in this, you could probably serve the leftovers cold as well.

Ingredients Nutrition

Directions

  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.

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