I tried the recipe Couscous Salad with Black Beans, Mushrooms, and Corn from July/Aug Everyday Food on a recent weeknight. There are seemingly a lot of ingredients in this, but it was pretty simple to make.
2 tbsp olive oil
1 cup Israeli couscous (I used regular)
salt and pepper
1/2 mushrooms
1 small bunch scallions, white and green parts separated and sliced thin
1 1/4 c corn kernels
1 can black beans, drained and rinsed
2 tbsp lime juice
1 jalapeno pepper, sliced
1 avocado, sliced

You cook the couscous first. I followed the instructions on the package for mine. Martha says to first cook the Israeli couscous in 1 tbsp oil until golden, then add 1 1/2 cups water, add salt and boil. Reduce the heat and cook 15 until absorbed. Since I used regular, mine cooked faster.

While that’s cooking, make the mushrooms with 2 tsp oil, cooking until golden about 5 minutes. Add salt and pepper. Remove from pan and cook scallion whites with corn and 1 tsp oil, about 5 min. Add this and the mushrooms to the couscous. Add the black beans (I didn’t have this and substituted black-eyed peas), lime juice and jalapeno (I skipped this since I don’t care for it) and toss. Add in the scallion greens and season with salt and pepper. Top with avocado. I tried a Florida avocado (“slimcado”) which has fewer calories than a regular avocado. I wouldn’t buy it again. It tasted like melon to me and didn’t have have that deep, rich avocado taste I love.

I enjoyed this salad a lot – it was refreshing and filling and perfect for a summer dinner on a hot weeknight when I didn’t feel like doing a lot of cooking. It would have looked prettier if I had had black beans – the black eyed peas didn’t really have an attractive color in this so I realize it doesn’t look so yummy in the photo!