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Couscous Salad with Black Beans, Mushrooms, and Corn

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A simple and healthy vegetarian salad of Israeli couscous makes a great weeknight meal. You won't miss the meat in this filling vegetarian dish. Black beans add protein, and avocado is rich in heart-healthy fat.

Source: Everyday Food, July/August 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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. Orzo also makes a good substitution.

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Reviews

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How would you rate this recipe?
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  • v1koch
    13 JUN, 2012
    I make this recipe all the time with cilantro added to it. My husband and I love it (our son, age 4) won't eat it. Highly recommend it! 5 stars!
    Reply
  • Bhoumi
    26 MAY, 2012
    I am a vegetarian and often on the lookout for a well-balanced vegetarian recipe to take to pot-lucks that non-vegetarians will also like. This one seemed to meet the criteria. I made this dish with fire roasted corn (had frozen ones from Trader Joe's in my freezer- thawed, drained and put them in the pan with the scallions). I garnished it with chopped cilantro. The net outcome was delicious! Everyone at potluck loved it. And they were all meat-eaters! . Definitely a keeper!
    Reply

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