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Corn and Couscous Salad
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This dish makes a nice side dish or can be served as a salad.

Serves: 4-6

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Sephardic Parve Salad

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Ingredients

1-1/2 cups Israeli couscous (about 1/2 pound)
3 cups boiling water Salt
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

Directions

  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, jalapenos, scallions and mint.
  4. In a bowl, whisk together the lime juice, canola oil, vinegar, honey and lime zest. Add to the couscous and toss.
  5. Season with salt and pepper and serve.

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