This is one of those recipes that is good the first day and even better the next….
2 T olive oil
1 cup Israeli coucous or just regular coucous
Salt and pepper to taste
4 scallions, white and green parts, thinly sliced
1 can corn
1 can black beans, rinsed and drained
2 T lime juice
1 jalapeno, thinly sliced
1 large chicken breast, cooked and shredded
1 avocado, halved, pitted, peeled and sliced
1. Cook couscous according to package directions. You can also use orzo if you don’t have couscous.
2. In a large skillet, heat 2 teaspoons of olive oil over medium-high heat. Add scallions and corn to the skillet, stirring occasionally, for about 4 minutes. Season with salt and pepper.
In a large bowl, combine couscous, black beans, lime juice, jalapeno, chicken, and scallion mixture and toss to combine. Divide among for bowls and top with avocado.
Did I change anything? This recipe originally called for 1/2 lb. mushrooms to be sauteed and added to the scallions. My hubby does not so mushrooms especially not 1/2 lb. of them, so I added chicken instead. I also added 1/2 of a chopped red bell pepper.
What did the family think? Everyone liked it, but me. It didn’t seem to have a lot of taste, but I figured out how to fix it. We had some leftovers that I decided to eat for lunch the next day. I added some Trader Joe’s Tuscan salad dressing to the leftovers and it was DELICIOUS!!! I think Greek dressing would taste good with this too. Maybe add a little feta…yum!
from Everyday Food
One Response to Coucous Salad with Black Beans, Chicken and Corn
This reminds me a bit of the popular bean/corn/tomato/avocado salad, but with couscous. The dressing on that one calls for red wine vinegar with the oil and lime juice — maybe that plus some cilantro might help with flavor? I do love the idea of turning it into a Greek dish too — love me some feta!