Israeli Couscous & Corn Salad

By [e-mail]

Ingredients

• 1 1/2 C Israeli couscous
• 3 C boiling water
• Salt
• 1 T olive oil
• 2 C fresh corn kernels
• 1 med. onion, finely chopped
• 1 t ground coriander
• 1/4 t caraway seeds
• 1 bell pepper, finely chopped
• 2 jalapenos, minced
• 2 scallions, thinly sliced
• 3 T finely chopped mint
• 1/3 C fresh lime juice
• 1/4 C olive oil
• 2 T rice wine vinegar
• 1 T honey
• 1/2 t grated lime zest
• Freshly ground pepper

Preparation

Step 1

1. Put couscous in bowl & add boiling water. Stir in 2 t salt, cover tightly with plastic wrap & let stand, stirring once, til grains are plump & tender, @ 1 hr.
2. Meanwhile, heat olive in med. skillet. Add corn, onion, coriander & caraway & cook over mod. lo heat, stirring til onion is softened, @ 8 min. Transfer to large bowl & let cool.
3. Add couscous to bowl, along with bell pepper, jalapenos, scallions & mint. In small bowl, whick together lime juice, olive oil, vinegar, honey & lime zest. Add to couscous & toss. Season with salt & pepper & serve.