Israeli Couscous and Corn Salad

Food & Wine.

• Ready In: 30 mins
• 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.