Israeli couscous, photo courtesy of Smitten Kitchen
If you can't find Israeli (pearl) couscous, cook regular couscous according to package instructions. Orzo also makes a good substitute.
2 tablespoons olive oil
1 cup Israeli couscous
coarse salt and ground pepper
1 small bunch scallions, white & green parts separated and thinly sliced
1 1/4 cups corn kernels (fresh or frozen)
1 can (15.5 oz) black beans, rinsed and drained
2 tablespoons lime juice
In a medium saucepan, heat 1 tablespoon olive oil over medium-high. Add Israeli 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 12-14 minutes.
Meanwhile in a large skilled, heat 1 teaspoon oil over medium-high. Cook scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned, about 5 minutes. Season with salt and pepper. Add black beans and warm thoroughly.
Add couscous to corn mixture. Add lime juice and toss to combine. Season to taste with salt and pepper.