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.