Monday, March 7, 2011

Corn and Israeli Couscous

1 8oz. Pkg.  of Israeli Couscous, prepared according to package directions
        1 tablespoon olive oil
        2 cups fresh or thawed frozen white corn kernels
        1 shallot, finely chopped
        2 tbls. dried parsley
        1 tsp. chopped cilantro
        1 red bell pepper, finely chopped
        1 Serrano pepper, seeded and minced
        1/3 cup fresh lemon juice
        1/4 cup olive oil
        2 tablespoons rice wine vinegar
        1 tablespoon honey
        salt and freshly ground pepper
        2 tablespoons finely chopped or dried  mint    
    1.    Prepare the couscous according to the package.
    2.    Meanwhile, heat the olive oil in a medium skillet. Add the corn, shallot, cilantro  and cook over moderately low heat, stirring, until the shallot 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, serrano, parsley and mint. In a bowl, whisk together the lemon juice, olive oil, vinegar, honey . Add to the couscous and toss. Season with salt and pepper and serve.