Recipe Friday 7/27: "Southwestern" Israeli Couscous Salad

Happy Friday! Well it's actually Sunday, but it was a busy week last week, and I didn't have time to post until today, so I hope you are at home roaming the internet and find this delicious recipe and make it this week!

Today I am giving you a recipe that is super easy and delicious. It's a bit of play on pasta salad. Couscous is actually not a grain as some might think, but a small pasta, which, because of it's size, cooks quickly, so this is a great go to recipe to make if you are in a hurry. I chose to use Israeli couscous which is the larger size of the 2 versions. It makes the salad look a bit heartier, but the smaller size will work in this too. I am adding ingredients that are seasonal to summer, so corn, tomatoes, summer squash, and fresh herbs make an appearance, but really, couscous has very little flavor so anything would work well in this salad. You could make it a Greek salad, add tomatoes, mint, feta and lemon juice... a spicy version with roasted peppers, corn, pickled red onion, Italian with parmesan, tomatoes and basil with a little balsamic drizzle... see how easy! Have fun, play with local ingredients that you see at your neighborhood farmers market, and as always... Happy Cooking.

Southwestern Couscous Salad
1 cup Israeli couscous
2 Tblspn olive oil
1 small bunch of scallions, cleaned and thinly sliced
1/2 yellow summer squash, small dice
1 1/2 cups corn, sliced off the cob (during summer, fresh is best, but if you can't get it, frozen or canned work too)
1 can black beans, drained and rinsed
1/2 cup cherry tomatoes, halved
1/4 cup cilantro, chopped
1 lime, juiced
1 avocado (for garnish)
salt and pepper to taste

* in a pan heat up 1 Tblspn oil, add couscous and toast the couscous until golden brown, stir constantly so as not to burn it. Add 1 1/2 cup water, add salt and pepper to taste, bring to a boil then reduce to low heat, and simmer until the liquid is all absorbed and couscous is tender (appx. 15 min)

* in another skillet, coat the pan with a little olive oil, add scallions, sweat the onions, add the squash, browning it a bit before adding the corn. Cook until squash is cooked through, and the corn is tender and browned. season with salt and pepper to taste. Allow all ingredients to cool. Place all cooled ingredients into a bowl, as well as the couscous. Add tomatoes, cilantro, black beans and lime juice. Toss, portion out, and top with avocado.