Israeli Couscous And Corn Salad

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1 1/2 cups Israeli couscous (about 1/2 pound) (See Note)

3 cups boiling water


1 tablespoon olive oil

2 cups fresh or thawed frozen corn kernels

1 medium onion, finely chopped

1 teaspoon ground corriander seeds

1/4 teaspoon caraway seeds

1 red bell pepper, finely chopped

2 jalapeños, 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

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