- 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
Prepare couscous according to package directions.
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.
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.
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.