Couscous Salad With Portobello Mushrooms Recipe

Name: Couscous Salad With Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10-ounce) box plain couscous; 6 large portobello mushroom caps; 3/4 cup extra-virgin olive oil, divided; 2 large garlic cloves, minced and divided; Salt, to taste; Freshly ground pepper, to taste; 1/4 cup fresh lemon juice; 1 pint grape tomatoes; 2/3 cup pitted and drained kalamata olives; 1/2 cup coarsely chopped pecan halves, toasted; 1 cup finely crumbled cheese (such as feta, aged goat cheese, or ricotta); 1 cup chopped fresh mint leaves; 6 cups mixed greens (such as watercress, arugula, and frisee); Garnishes: mint sprigs, dried tomatoes

Servings: persons

1 (10-ounce) box plain couscous
6 large portobello mushroom caps
3/4 cup extra-virgin olive oil, divided
2 large garlic cloves, minced and divided
Salt, to taste
Freshly ground pepper, to taste
1/4 cup fresh lemon juice
1 pint grape tomatoes
2/3 cup pitted and drained kalamata olives
1/2 cup coarsely chopped pecan halves, toasted
1 cup finely crumbled cheese (such as feta, aged goat cheese, or ricotta)
1 cup chopped fresh mint leaves
6 cups mixed greens (such as watercress, arugula, and frisee)
Garnishes: mint sprigs, dried tomatoes

1
Prepare couscous according to package directions.
2
Wipe mushroom caps clean with dampened paper towels. (Remove gills from underside with a spoon, if desired.) Drizzle with 1/4 cup oil, coating both sides, and season with 1 garlic clove, salt, and pepper. Transfer to heated grill pan or outdoor grill, and grill over medium heat 3 to 4 minutes on each side or until cooked. Transfer to a plate, reserving juices.
3
Combine remaining minced garlic and lemon juice in a medium bowl; whisk in remaining 1/2 cup oil. Season with salt and pepper. Fluff couscous with a fork, and transfer to a large bowl. Add tomatoes and next 4 ingredients. Add all but 2 tablespoons dressing to couscous, and toss to combine.
4
Toss mixed greens with remaining 2 tablespoons dressing in a separate large bowl; arrange greens around rim of 6 serving plates. Mound couscous mixture in center. Slice mushrooms diagonally, and arrange on top. Pour mushroom juices over salad, and garnish, if desired.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 (10-ounce) box plain couscous, 6 large portobello mushroom caps, 3/4 cup extra-virgin olive oil, divided, 2 large garlic cloves, minced and divided, and more.

Yes, Couscous Salad With Portobello Mushrooms 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.

That's it — enjoy your meal!

Couscous Salad With Portobello Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions