Recipe

A A A

• 1 1/2 cups israeli couscous
• 3 cups boiling water
• salt
• 1 tbsp olive oil
• 2 cups corn kernels
• 1 medium onion, finely chopped
• 1 tsp ground coriander
• 1/4 tsp caraway seed
• 1 red bell pepper, finely chopped
• 2 jalapenos, seeded and minced
• 2 scallions, thinly sliced
• 3 tbsp finely chopped mint
• 1/3 cup fresh lime juice
• 1/4 cup canola oil
• 2 tbsp rice wine vinegar
• 1 tbsp honey
• 1/2 tsp finely grated lime zest
• fresh ground pepper

• 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.