Time sure flies. Six months ago, Ruth at Once Upon A Feast started a blogging event called Presto Pasta Night. As I recall, Ruth was unsure if it would be a success. Well, baby--look at you now! Each Friday more and more bloggers from all over the world gather together at Ruth's roundup, where you will find wonderful pasta recipes. I wanted to make something special for this week, and thought about making ravioli from scratch. But, I have my own event taking place right now. I'm a wildlife rehabilitator and have six baby squirrels right now, at different developmental stages, including a newborn who fell out of his nest two days ago. Right now I spend my time feeding the squirrelly crew all day and night. I look pretty bad, with baby formula, (and worse) splattered all over my clothes. So, I decided to make something quick, but cheerful. I love Israeli couscous. It tastes wonderful, and the round shape is fun to look at. This recipe from Food & Wine Magazine is very colorful and reminds me of a bowl full of confetti, just right for a celebration.
My store didn't have the brand of Israeli couscous that I prefer. I like the type that takes longer to cook, about 30 minutes. The type I used for this recipe cooked faster, but it was a little sticky when it was done, clumping together. But, I drizzled a little oil on it, fluffed it with a fork and it was fine.
Happy Six Month's Anniversary Ruth! It's a great event--a treat to take part in each week.
Israeli Couscous and Corn Salad
(Food & Wine magazine)
About 1/2 pound of Israeli Couscous, prepared according to package directions
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 jalapeños, seeded and minced (optional)
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
1. Prepare the couscous according to the package. Some types cook very quickly, others can take much longer.
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.