Ingredients

• 1-1/2 cups Israeli couscous (about 1/2 pound) (see Note)
• 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

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. 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.