Couscous Salad with Black Beans, Mushrooms & Corn
By ShannonB
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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
Details
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.
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