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Peppercorn-sized Israeli couscous, corn, red pepper and a lime-honey dressing combine in a summery salad. Delicious, Quick Side Dishes

Bob Mazzoli
Nancy Mazzoli
August 1998

Gallery

Credit: © Bill Bettencourt

Recipe Summary test

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

Israeli couscous is available at Middle Eastern groceries or by mail-order from Kalustyan's, 212-685-3451.

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