Israeli Couscous and Corn Salad

Submitted by dicentra

"Food & Wine."

 

• Ready In: 30mins
• Ingredients: 18
• Serves: 8

ingredients

• 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

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.

Reviews

[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.