This salad uses Israeli couscous which is a bigger grain and is more like a piece of orzo in size than a piece of pastina. This makes for a heartier couscous suitable for all type of salads. This on is particularly good !

5 servings
346 calories per serving

2 T oil
1 c Israeli couscous
1 ½ c water
Kosher salt to taste
Pepper to taste
½ lb sliced mushrooms
4 scallions, sliced, greens and whites separated
1 ¼ c frozen corn, thawed
15/5 oz. can black beans, rinsed and drained
2 T lime juice
1 jalapeno, thinly sliced
1 avocado, sliced

Heat 1 T oil and add couscous. Stir until it begins to brown, about 4 minutes. Then add water and salt and bring to a boil. Lower heat, cover and simmer 15 minutes or until liquid is absorbed. Heat 2 t oil in a skillet and cook mushrooms until brown, about 5 minutes. Add salt and pepper and move to a bowl. Add another teaspoon of oil to the pan and cool scallion whites with corn about 5 minutes, season with salt and pepper and add to the mushrooms. Add couscous, black beans, lime juice, jalapeno and scallion greens to the mushroom mix, season with salt and pepper and divide into bowls. Top with avocado slices.