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.

How to Make It

Step 1

Prepare couscous according to package directions.

Step 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.

Step 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.

Step 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.

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