Food Challenge Day 3 - Veggie Couscous Salad

In the past I have opined on my love for Israeli couscous, so you can imagine my excitement when day three of the Everyday Food challenge brought more of it into my life. Tonight's dinner was quick, healthy, nutty, and overall quite flavorful. While it's very hard to pick favorites, I would highly recommend this recipe over, say, the sesame chicken salad from yesterday. You can always substitute regular couscous or orzo for the Israeli couscous, but I would not appreciate it.

Couscous Salad with Black Beans, Mushrooms, and Corn

2 tbsp olive oil

1 cup Israeli couscous

freshly ground salt and pepper

1/2 lb cremini mushrooms, sliced 1/2" thick

1 small bunch scallions, white and green parts separated and thinly sliced

2 ears of corn, blanched and kernels removed

1 can (15.5 oz) black beans, rinsed and drained

2 tbsp fresh lime juice

1 jalepeno, finely chopped

1 avocado, peeled and sliced

Heat 1 tbsp oil in a medium saucepan over medium-high heat. Add couscous and cook until golden and fragrant, about 3 minutes. Add 1 1/2 cups water, some salt, and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, until water is absorbed and couscous is tender.

Meanwhile, heat 2 tsp oil over medium-high heat in a large skillet. Cook the mushrooms until they have released their liquid and it is mostly evaporated, about 5 minutes. Season with salt and pepper; transfer to a serving bowl. Add 1 tsp oil to the skillet if necessary. Add the scallion whites, corn, and jalepeno and cook for about 5 minutes, until scallions are soft. Add to the mushrooms.

Add cooked couscous, black beans, and lime juice to the scallion/mushroom mixture. Season with salt and pepper if necessary. Divide into serving bowls and top with avocado (or serve directly in the avocado peel like below!).