Couscous SaladPosted by in Food
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 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!
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I love couscous in salad, so I’m going to try this, but the photo does not make it look very appetizing. I learned in France to sprinkle parsley on top. Got any parsley? That would make all the difference in the visual aspect which is so important these days.
Yum. I like that there’s a kick of spice here. I’d use serrano peppers instead of jalapeno–just my preference.
I must try this one. I love couscous, esp. the larger kind. Black beans would definitely add to the appearance.
I like Israeli couscous too but cannot find it in my area. I may have to order some online.
I don’t do well with peppers of any kind but that would definitely spice it up!
Thanks for this great recipe tip!
I’ve had some Israeli couscous sitting around for ages plus I’ve got a bag of ripening avocados. Definitely going to try this one.
are their taste differences between Israeli couscous and the kind you used?
Couscous is a staple in our house, always good to hear of others ways to serve it.