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Israeli Couscous and Corn Salad (P)
Source: "Food & Wine" magazine August 1998
Serves: 8

1-1/2 cups Israeli couscous (about 1/2 pound) (see Note)
3 cups boiling water
1 tablespoon olive oil
2 cups fresh or thawed frozen corn kernels
1 medium onion, finely chopped
1 teaspoon ground coriander
1/4 teaspoon caraway seeds
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
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, jalapenos, 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.

Poster's Notes:
Israeli couscous is available at Middle Eastern groceries.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A