ISRAELI COUSCOUS SALAD WITH BLACK BEANS

Israeli Couscous Salad with Black Beans image

Number Of Ingredients 10

1 cup Israeli couscous
2 tablespoons Olive oil
1/2 bunch Thinly sliced scallions; whites and green separated
1.25 cups Corn kernels
1 can Black beans; rinsed and drained
2 tablespoons Lime juice
1 teaspoon Lime zest
1 Jalapeno pepper; finely chopped
1/2 Avocado; sliced thinly
1 teaspoon Ground cumin

Steps:

Heat 1 teaspoon of oil in saucepan over medium heat. Add couscous and toast for about 5 minutes. Add 1 1/2 cups of water (or chicken stock if desired) and cook for 15 minutes.
Heat remaining oil in small skillet and saute scallion whites and corn until soft. Season during sauté with salt, pepper, and cumin.
Combine beans, scallion/corn mixture, lime zest and juice, jalapeno, and scallion greens in large bowl. When cool, add couscous. Season with salt and pepper.
Top each serving with avocado slices and serve.