• Ba7eac27a59f4d0749ac98e92236802c

Couscous Salad With Black Beans, Mushrooms, And Corn

yum! yum!

Prep
Cook
Serves 6people
Ingredients
2
tbsp extra-virgin olive oil
1
cup Israeli couscous
coarse salt and ground pepper
1/2
lb cremini or button mushrooms, sliced 1/2-inch thick
1
small bunch scallions, white and green parts separated and thinly sliced
1 1/4
cup fresh corn kernels (from 2 ears corn
1
can (15.5 oz) black beans, rinsed and drained
2
tbsp fresh lime juice
1
jalapeno (optional), thinly sliced
1
avocado, halved, pitted, peeled, and sliced
Directions
1.
1. In a medium saucepan, heat 1 tablespoon oil over medium-high. Add couscous and cook, stirring constantly, until golden brown and fragrant, about 4 minutes. Add 1 1/2 cups water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender, about 15 minutes.
2.
2. Meanwhile, in a large skillet, heat 2 teaspoons oil over medium-high. Cook mushrooms, stirring occasionally, until golden brown, about 5 minutes. Season mushrooms with salt and pepper; transfer to a large bowl. Add 1 teaspoon oil to skillet. Cook scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned, about 5 minutes. Season with salt and pepper and add to mushrooms.
3.
3. Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to mushroom mixture and toss to combine. Season to taste with salt and pepper. Divide among four bowls and top with avocado.

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