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 seeds
  • 1 red bell pepper , finely chopped
  • 2jalapenos, seeded and minced
  • 2scallions, 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.