Israeli Couscous and Corn Salad

• VEGETARIAN

Ingredients

1. 1 1/2 cups Israeli couscous (about 1/2 pound) (See Note)
2. 3 cups boiling water
3. Salt
4. 1 tablespoon olive oil
5. 2 cups fresh or thawed frozen corn kernels
6. 1 medium onion, finely chopped
7. 1 teaspoon ground corriander seeds
8. 1/4 teaspoon caraway seeds
9. 1 red bell pepper, finely chopped
10. 2 jalapeños, seeded and minced
11. 2 scallions, thinly sliced
12. 3 tablespoons finely chopped mint
13. 1/3 cup fresh lime juice
14. 1/4 cup canola oil
15. 2 tablespoons rice wine vinegar
16. 1 tablespoon honey
17. 1/2 teaspoon finely grated lime zest
18. Freshly ground pepper

1. 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.
2. 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.
3. 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.