Couscous Salad with Portobello Mushrooms

Couscous Salad with Portobello Mushrooms
Photo by James Baigrie


  • ¾ cup extra-virgin olive oil, divided
  • 2/3 cup pitted and drained kalamata olives
  • ½ cup coarsely chopped pecan halves, toasted
  • Freshly ground pepper, to taste
  • 2 large garlic cloves, minced and divided
  • 1 cup chopped fresh mint leaves
  • 1 cup finely crumbled cheese (such as feta, aged goat cheese, or ricotta)
  • + 7 more ingredients
    • 1 (10-ounce) box plain couscous
    • ¼ cup fresh lemon juice
    • Salt, to taste
    • 6 large portobello mushroom caps
    • Garnishes: mint sprigs, dried tomatoes
    • 1 pint grape tomatoes
    • 6 cups mixed greens (such as watercress, arugula, and frisée)

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 outd...

View full recipe at My Recipes


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