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Israeli Couscous and Corn Salad

Israeli Couscous and Corn Salad created by bonitabanana

Food & Wine.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@dicentra
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  1. bonitabanana
    Israeli Couscous and Corn Salad Created by bonitabanana
    Reply
  2. 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.
    Reply
  3. dicentra
    Food & Wine.
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