A simple and healthy vegetarian salad with whole grain couscous makes a great week night meal.
Ingredients:
2 tablespoons extra virgin olive oil
1 cup whole wheat couscous
coarse salt and freshly ground pepper
1/2 pound crimini mushroomms, sliced 1/2-inch thick
1 small bunch scallions white and green parts seperated and thinly sliced
1 1/4 cups fresh corn kernals (from 2 ears of corn)
1 can (15.5 ounces) black beans, rinsed and drained
2 tablespoons fresh lime juice
1 jalapeno or small mild pepper, thinly sliced
1 avocado, halved, pitted, peeled, and sliced
Directions:
In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add couscous and cook, stirring constantly, until golden brown and fragrant, about 4 minutes. Add 2 cups of water; season with salt, and bring to a boil. Remove from heat, cover, and let stand until water is absorbed, 10 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, pepper, and scallion greens to mushromm mixture and toss to combine. Season to taste with salt and pepper. Divide among four bowls and top with avocado. Serves 4.