Reviews (2) Add Rating & Review 47 Ratings 5 star values: 14 4 star values: 17 3 star values: 11 2 star values: 2 1 star values: 3 Martha Stewart Member Rating: 5 stars 06/13/2012 I make this recipe all the time with cilantro added to it. My husband and I love it (our son, age 4) won't eat it. Highly recommend it! 5 stars! Martha Stewart Member Rating: Unrated 05/26/2012 I am a vegetarian and often on the lookout for a well-balanced vegetarian recipe to take to pot-lucks that non-vegetarians will also like. This one seemed to meet the criteria. I made this dish with fire roasted corn (had frozen ones from Trader Joe's in my freezer- thawed, drained and put them in the pan with the scallions). I garnished it with chopped cilantro. The net outcome was delicious! Everyone at potluck loved it. And they were all meat-eaters! . Definitely a keeper!
Back to Couscous Salad with Black Beans, Mushrooms, and Corn All Reviews for Couscous Salad with Black Beans, Mushrooms, and Corn - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Couscous Salad with Black Beans, Mushrooms, and Corn Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 1 cup Israeli couscous Coarse salt and ground pepper 1/2 pound cremini or button mushrooms, sliced 1/2-inch thick 1 small bunch scallions, white and green parts separated and thinly sliced 1 1/4 cups fresh corn kernels (from 2 ears corn) 1 can (15.5 ounces) black beans, rinsed and drained 2 tablespoons fresh lime juice 1 jalapeno (optional), thinly sliced 1 avocado, halved, pitted, peeled, and sliced
Cook’s Notes Israeli couscous is a tapioca-size pasta with a pleasingly chewy texture when cooked. Regular couscous, which is granular, cooks in a shorter amount of time. If you can’t find Israeli couscous, cook regular couscous according to package instructions. Orzo also makes a good substitution.
Gallery Couscous Salad with Black Beans, Mushrooms, and Corn
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Gallery
Couscous Salad with Black Beans, Mushrooms, and Corn
Couscous Salad with Black Beans, Mushrooms, and Corn
Couscous Salad with Black Beans, Mushrooms, and Corn
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil 1 cup Israeli couscous Coarse salt and ground pepper 1/2 pound cremini or button mushrooms, sliced 1/2-inch thick 1 small bunch scallions, white and green parts separated and thinly sliced 1 1/4 cups fresh corn kernels (from 2 ears corn) 1 can (15.5 ounces) black beans, rinsed and drained 2 tablespoons fresh lime juice 1 jalapeno (optional), thinly sliced 1 avocado, halved, pitted, peeled, and sliced
Directions
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.
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.
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.
Cook’s Notes Israeli couscous is a tapioca-size pasta with a pleasingly chewy texture when cooked. Regular couscous, which is granular, cooks in a shorter amount of time. If you can’t find Israeli couscous, cook regular couscous according to package instructions. Orzo also makes a good substitution.
Cook’s Notes
Israeli couscous is a tapioca-size pasta with a pleasingly chewy texture when cooked. Regular couscous, which is granular, cooks in a shorter amount of time. If you can’t find Israeli couscous, cook regular couscous according to package instructions. Orzo also makes a good substitution.
Reviews (2)
Add Rating & Review 47 Ratings 5 star values: 14 4 star values: 17 3 star values: 11 2 star values: 2 1 star values: 3
Martha Stewart Member Rating: 5 stars 06/13/2012 I make this recipe all the time with cilantro added to it. My husband and I love it (our son, age 4) won't eat it. Highly recommend it! 5 stars! Martha Stewart Member Rating: Unrated 05/26/2012 I am a vegetarian and often on the lookout for a well-balanced vegetarian recipe to take to pot-lucks that non-vegetarians will also like. This one seemed to meet the criteria. I made this dish with fire roasted corn (had frozen ones from Trader Joe's in my freezer- thawed, drained and put them in the pan with the scallions). I garnished it with chopped cilantro. The net outcome was delicious! Everyone at potluck loved it. And they were all meat-eaters! . Definitely a keeper!
Reviews (2)
Add Rating & Review 47 Ratings 5 star values: 14 4 star values: 17 3 star values: 11 2 star values: 2 1 star values: 3
Add Rating & Review
47 Ratings 5 star values: 14 4 star values: 17 3 star values: 11 2 star values: 2 1 star values: 3
47 Ratings 5 star values: 14 4 star values: 17 3 star values: 11 2 star values: 2 1 star values: 3
47 Ratings 5 star values: 14 4 star values: 17 3 star values: 11 2 star values: 2 1 star values: 3
5 star values: 14 4 star values: 17 3 star values: 11 2 star values: 2 1 star values: 3
Martha Stewart Member Rating: 5 stars 06/13/2012 I make this recipe all the time with cilantro added to it. My husband and I love it (our son, age 4) won't eat it. Highly recommend it! 5 stars! Martha Stewart Member Rating: Unrated 05/26/2012 I am a vegetarian and often on the lookout for a well-balanced vegetarian recipe to take to pot-lucks that non-vegetarians will also like. This one seemed to meet the criteria. I made this dish with fire roasted corn (had frozen ones from Trader Joe's in my freezer- thawed, drained and put them in the pan with the scallions). I garnished it with chopped cilantro. The net outcome was delicious! Everyone at potluck loved it. And they were all meat-eaters! . Definitely a keeper!Martha Stewart Member
Rating: 5 stars 06/13/2012
I make this recipe all the time with cilantro added to it. My husband and I love it (our son, age 4) won’t eat it. Highly recommend it! 5 stars!
Rating: 5 stars
Rating: Unrated 05/26/2012
I am a vegetarian and often on the lookout for a well-balanced vegetarian recipe to take to pot-lucks that non-vegetarians will also like. This one seemed to meet the criteria. I made this dish with fire roasted corn (had frozen ones from Trader Joe’s in my freezer- thawed, drained and put them in the pan with the scallions). I garnished it with chopped cilantro. The net outcome was delicious! Everyone at potluck loved it. And they were all meat-eaters! . Definitely a keeper!
Rating: Unrated
All Reviews for Couscous Salad with Black Beans, Mushrooms, and Corn
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Couscous Salad with Black Beans, Mushrooms, and Corn
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
