Couscous Salad with Black Beans, Mushrooms, and Corn
Tweaked heavily from Everyday Food, September 2010 issue. Even though the magazine this recipe originates from is called Everyday Food, there’s nothing everyday, or commonplace about it – this could be a festive, celebratory salad fit for any party! It would also make an excellent picnic contribution, and actually tastes better the following day, after the flavors all “marry” and develop.
2 tbsp extra virgin olive oil
1 cup whole wheat Israeli couscous
coarse salt & ground pepper
1 medium sized white onion, peeled and thinly sliced
1/2 lb cremini or white button mushrooms, sliced 1/2 inch-thick
1 small bunch scallions, white and green parts separated and thinly sliced
3 ears of corn, with corn kernels cut off
1 can (15.5 oz) black beans, rinsed and drained
2 tbsp fresh lime juice
1 jalapeno, thinly sliced
1/2 cup chopped cilantro
1 avocado, halved, pitted, peeled and sliced
In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onions and the mushrooms and saute until the mushrooms are golden brown, about 10 minutes. Remove from heat and place into a large salad bowl.
In the same skillet, heat up another tablespoon of olive oil, and add the white parts of the scallion with the corn. Cook over medium-high heat for about 5 minutes,until the corn begins to brown. Season with salt and pepper, remove from heat, and place the corn/scallion mix into the same salad bowl.
In a medium saucepan over medium-high heat, heat 1 tablespoon of olive oil and add the couscous and cook, stirring constantly, until the couscous is golden brown and fragrant, about 4 minutes. Add the 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.