Couscous Salad Recipe

Name: Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons olive oil; 1 (10 ounce) package white mushrooms, trimmed and thinly sliced; 1 medium onion, finely chopped; 1 cup israeli couscous; 1 ¼ cups water; ½ teaspoon coarse salt; ⅔ cup dried cranberries; 2 tablespoons fresh lime juice (1 lime); 1 ½ teaspoons Dijon mustard; coarse salt; ground pepper

Servings: persons

4 teaspoons olive oil
1 (10 ounce) package white mushrooms, trimmed and thinly sliced
1 medium onion, finely chopped
1 cup israeli couscous
1 ¼ cups water
½ teaspoon coarse salt
⅔ cup dried cranberries
2 tablespoons fresh lime juice (1 lime)
1 ½ teaspoons Dijon mustard
coarse salt
ground pepper

1
In a large nonstick skillet with a lid, heat 1 teaspoon oil over medium-high.
2
Add mushrooms and season with salt and pepper.
3
Cook, stirring occasionally, until mushrooms are browned and have released their liquid, 6-8 minutes.
4
Transfer to a bowl; set aside.
5
Reduce heat to medium-low.
6
In same skillet, heat 1 teaspoon oil.
7
Add onion and cook, stirring occasionally, until translucent, 3-5 minutes.
8
Stir in couscous, 1 1/4 cup water, and 1/2 teaspoon coarse salt.
9
Bring to a boil.
10
Reduce to a simmer, cover, and cook until couscous is tender, 8-10 minutes (liquid should be completely absorbed).
11
Stir in dried cranberries.
12
Meanwhile, make vinaigrette.
13
In a bowl, whisk together remaining 2 teaspoons of oil, lime juice, and mustard.
14
Season with salt and pepper.
15
Add couscous mixture and mushrooms (along with any accumulated juice).
16
Toss until well combined.
17
Serve!

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 teaspoons olive oil, 1 (10 ounce) package white mushrooms, trimmed and thinly sliced, 1 medium onion, finely chopped, 1 cup israeli couscous, and more.

Yes, Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous Salad

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