Thursday, May 12, 2005

Israeli Couscous and Corn Salad

Israeli Couscous and Corn Salad (Adapted from Food and Wine)

1 1/2 cups dry Israeli couscous
3 cups boiling water
2 teaspoons salt
1 tablespoon olive oil
2 cups fresh or frozen corn kernels, thawed if frozen
3/4 cup chopped onion
3/4 cup red bell pepper, finely chopped
1 teaspoon ground coriander
1/4 teaspoon caraway seeds
2 jalapeños, seeded and minced
2 green onions, 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 black pepper

In a large bowl, add couscous and boiling water - stir in, cover tightly with plastic wrap and let stand, stirring once, until the grains are plump and tender, about 1 hour.

In a medium skillet, heat oil over medium. Stir in corn, onion, red bell pepper, coriander and caraway - until the onion is softened, about 8 minutes. Scoop into a large bowl and set aside to cool.

Add the couscous to the onion mixture - add jalapeños, scallions and mint, tossing well to combine.

In a medium bowl, whisk together lime juice, canola oil, vinegar, honey and lime zest. Drizzle over the couscous mixture and toss well - season to taste with salt and fresh ground black pepper.

Makes about 4 to 8 servings, depending if serving as a main or side dish.

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