July 04, 2019

Israeli Couscous and Corn Salad


Serves : 8

1 1/2 cups Israeli couscous (about 1/2 pound)
3 cups boiling water
Salt
1 tablespoon olive oil
2 cups fresh or thawed frozen corn kernels
1 medium onion, finely chopped
1 teaspoon ground coriander seeds
1/4 teaspoon caraway seeds
1 red bell pepper, finely chopped (I used green pepper)
2 jalapenos, seeded and minced
2 scallions, thinly sliced
3 tablespoons finely chopped mint (I used dill + parsley)
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
Freshly ground pepper


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, about 1 hour.

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.


Recipe comes from Food and wine magazine

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