Presto Pasta Night: Israeli Couscous and Corn Salad

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. 

This is a great recipe to serve with fish, lamb, or meatballs. And the funny thing sticking out of the middle of the dish in the photo? That a mint blossom. 

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)

8 SERVINGS

INGREDIENTS

        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

DIRECTIONS

    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.

Comments

[Ruth]

Thanks Sher - for the kind words and all the great pasta dishes you've contributed over the past 6 months. Presto Pasta Nights wouldn't have been the same without you.

The pasta does look festive - so I raise a glass of wine to you. Thanks for playing!

[Patricia Scarpin]

Sher, can I have a bowl, please? ;)

[Belinda]

Wow, Sher, you are so right...this gorgeous salad does look like a big bowl of confetti! I love it! And I'd dearly love a bowl of it for lunch! :-) Lots of luck with your little squirrels. The photos you post of them are just so cute.

[Deborah]

I have never had Israeli couscous before, but now I am going to be looking for it!

[Melly53]

I made something similar with this couscous and I didn't like the texture. Maybe I overcooked or undercooked? It was my first time using Israeli couscous.

[burcu]

Sher, it looks so good. I like the ingredients,too especially these three: lime zest, honey, and vinegar!

[TBC]

The salad looks absolutely gorgeous.What a beautiful pic!

[aria]

SO pretty anfd looks delicious! i've been eating couscous lately, the regular kind. I have to try the israeli next, yums :)

[Katiez]

Israeli couscous - looks wonderful, but I am totally unfamiliar with it. Something new to look for. I like the larger size (unless you have teeny tiny corn kernels.
The salad sounds wonderful - refreshing, even...what time's dinner? I can help with the squirrels...

[ann]

those are the cutest little kernels of corn! I can't believe they're the same size as those plump couscouses!
And btw, I was away, but I just wanted to say I'm really sorry for your loss... He was a good boy.

[Callipygia]

Me too- the cuteness factor is swaying me over to try this too. I have never been too impressed with regular couscous and figured this is just bigger. But they are so jolly looking- perfect for getting you in the mood for squirrel wrangling.

[Kevin]

That couscous looks so much bigger that the couscous that I have seen. I will have to look for some. The salad sounds tasty.

[Lydia]

Lovely salad -- the dressing sounds particularly delicious.

[Truffle]

What a gorgeous dish! I love the colours and it sounds wonderful

[Glenna]

The mint blossom is beautiful. And to me, that looks like dinner right there, no meat needed. I'd just need a fork and everyone else would be chasing me around the house trying to get some.

[peabody]

Well I love corn and I love couscous...so I must be loving this salad.