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Israeli Couscous and Corn Salad

This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells.

Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it’s being prepared with.

As demonstrated at the FarmShare Adventure CSA and Warehouse Market


Ingredients


1 1/2 Cups dry Israeli couscous
3 Cups boiling water
2 Teaspoons salt
2 Tablespoon olive oil
2 Cups fresh or frozen corn kernels, thawed if frozen
3/4 Cup chopped onion
3/4 Cup red bell pepper, finely chopped
1 Teaspoon ground coriander
2 Jalapeños, seeded and minced
2 Green onions, 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
Fresh ground black pepper


Directions

Prep: Unknown
Servings: 4-8
Ready: Unknown

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