Couscous Salad with Black Beans, Mushrooms & Corn

Couscous Salad with Black Beans, Mushrooms & Corn
Couscous Salad with Black Beans, Mushrooms & Corn

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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