Israeli Couscous and Corn Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Food & Wine. 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.
|
|