Israeli Couscous Salad With Black Beans, Mushrooms & Corn

2 Tbs 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 cups frozen corn kernels
15.5oz can black beans, rinsed and drained
2 Tbs fresh lime juice
1 jalapeno (optional), thinly sliced
1 avocado, halved, pitted, peeled, and sliced

 

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) 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) 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.

Review:  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. 

I've been looking for Israeli couscous, after substituting regular couscous in the few recipes I've tried.  I was convinced I would never find the Israeli version in Idaho and even contemplated buying a case from amazon.com.  However, I found it last week at our local grocery store!! (and found kasha - now to find a recipe for that . . . )  I excitedly made this dish tonight and marveled and the bubbles of couscous that was the end product.  It looked odd, but was really tasty.  I loved the toasty flavor, and the gummy texture.  It's not an every week kind of food, but I definitely will look for more recipes!!!!