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Couscous Salad with Portobello Mushrooms

James Baigrie
Yield Makes 6 servings
Couscous is a great base for quick meals: It's delicious warm or at room temperature and blends beautifully with an array of ingredients. The grilled portobello mushrooms transform this salad from a side dish into a filling entrée. You can substitute grilled fish or meat. Prep: 25 minutes; Cook: 10 minutes.


  • 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 frisée)
  • Garnishes: mint sprigs, dried tomatoes

How to Make It

  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.