Meatless Monday: Israeli Couscous salad

Oops. I was supposed to post this yesterday. Should have investigated the auto-publish a bit further...

This recipe is an approximate guess of a salad my friend Kim brought over when we were house-bound and recovering. It was the tastiest thing I'd had in a while, and we've had it two more times since then. She said it originally came from Martha Stewart, but I've never seen the original recipe. I normally am not a huge fan of mushrooms (unless they have been cooked to death in tons of butter), but I can't get enough of them in this salad. It's that good. Believe it.

Israeli Couscous Salad

2 c. Israeli couscous (also sometimes called pearl couscous)
2.5 c. water
1 package of baby bellas, sliced
1 bunch scallions, sliced
1 bag frozen corn (approx. 2 c.)
1 can black beans, drained and rinsed
juice from 2-3 limes (or to taste)
salt and pepper to taste

Bring the water to boil and add the couscous. Stir , cover, lower heat and simmer until the water is absorbed. You can alternatively toast the couscous in a bit of butter or olive oil before adding water and cooking for a deeper flavor. Totally up to you. Set aside.

In a large wok/pot/pan, saute the mushrooms in olive oil, just until they lose the raw edge (don't brown them). Then add the scallions and saute for a few minutes more. Then add the corn and black beans and saute until the corn heats through. Then add the couscous and toss everything together until well mixed. Remove from heat and add lime juice, salt and pepper to taste.

It should be mildly citrusy, but not overwhelming. You want the veggies to shine through. Of course, this is the lazy version. You can use fresh corn, and make the black beans from scratch instead of canned. Any way you slice it, this salad is yum. Serve with some avocado slices on top. (We have it as a side with sandwiches or wraps or chili.)