Couscous Salad with Black Beans, Mushrooms & Corn

By ShannonB

Ingredients

• 1 chicken OXO cube
• 1 cup Israeli couscous (or orzo)
• 1/2 pound cremini or button mushrooms, sliced 1/2 inch thick
• 1 small bunch spring onions, thinly sliced
• 1 1/4 cups fresh or frozen corn kernels (or small tin of sweet corn, drained)
• 1 can black beans, rinsed and drained
• 2 tbsp fresh lime juice
• Salt and pepper

Preparation

Step 1

1. Boil couscous in water with OXO cube, 6 minutes.
2. Meanwhile, in a large skillet, cook mushrooms and spring onions, stirring occasionally, until golden brown, about 5 minutes. Season with salt and pepper, transfer to a large bowl.
3. Add couscous, black beans, corn and lime juice to mushroom mixture and toss to combine. Season to taste with salt and pepper.