Israeli Couscous And Corn Salad - cooking recipe

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

Preparation

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.
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.