Ingredients
- 1 cup Israeli couscous (Orzo is a better substitute than regular Couscous. Israeli Couscous is a small pasta almost the size of Orzo)
- 2 Tbsp EV Olive Oil
- Kosher salt and ground pepper to taste
- 1/2 pound cremini or button mushrooms sliced 1/2 inch think
- 1 bunch scallions, white and green separated, sliced thinly
- 1 cup fresh corn kernels (from 2 ears of corn)
- 1 can black beans drained and rinsed (15.5 oz)
- 2 Tbsp fresh lime juice (lemon is a good substitute)
- 1 jalapeno seeded and thinly sliced (optional)
- 1 avocado, halved, pitted, peeled and sliced
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Couscous Salad with Black Beans, Mushrooms and Corn
Time: 10 minutes prep, 20 minutes cook
Servings: 4
Directions
- In a med saucepan, heat 1 Tbsp oil over medium-high. Add couscous and cook, stirring constantly, until light brown and fragrant...about 3-4 minutes. Add 1 1/2 cups water, season with salt (about 1/2 tsp) and bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed, about 15 minutes.
- Meanwhile, heat 2 tsp oil in a large skillet over medium high. Cook mushrooms, stirring occasionally, until light brown, about 5 minutes. Season with salt and pepper and transfer to a large bowl.
- Add 1 tsp oil to the skillet, and cook scallion whites (reserving greens) and corn until scallions are soft and corn is lightly browned, about 5 minutes. Add black beans to the skillet, stir for 1 more minute, season with salt and pepper, then add corn, scallions and beans to the bowl with the mushrooms.
- Add the couscous, lime juice, jalapeno (if using), and scallion greens to the bowl and toss to combine. Taste and season with salt and pepper if desired. Serve topped with avocado slices.
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Summary
This recipe sounds a little odd, but it tastes great. We served it under a simple broiled salmon with wonderful results. It's flavorful, but not overpowering, so perfect as a side dish for fish or fowl.
