Couscous Salad with Black Beans & Corn

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. 

Ingredients
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


Directions
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. 


Serves 4.