Food & Wine.
Make and share this Israeli Couscous and Corn Salad recipe from Food.com.
- 1 1⁄2 cups israeli couscous
- 3 cups boiling water
- 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
- Put the couscous in a bowl and add the boiling water.
- Stir in 2 teaspoons of salt, cover tightly with plastic wrap and let stand, stirring once, until the grains are plump and tender.
- 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.
- 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.
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.