This recipe for Grilled Mushrooms with Mediterranean Couscous Salad makes for a quick and wonderfully filling side or main meal. This summer-tasctic nutritious salad is loaded with fresh in-season vegetables and is exactly what you want to be making right now.
Prep Time15 minutesmins
Cook Time15 minutesmins
Servings: 6as a side
Ingredients
For the vinaigrette
3 tablespoonsred wine vinegar
2tablespoonsfresh lemon juice
1 garlic clove, minced
1teaspoonkosher saltor more to taste
freshly cracked black pepper to taste
1/3 cupextra virgin olive oil
For the Couscous Salad
2cupsuncooked pearl couscous*(also known as Israeli Couscous)
2cupscherry tomatoeshalved
1/3cupfinely sliced red onions
1/2English or 1 small cucumberfinely chopped
115-ozcan chickpeasdrained and rinsed
1/2cuppitted kalamata olives
handful chopped parsley and/or dillroughly chopped or torn; more for garnish
4ozfeta cheese, crumbledoptional
For the Mushrooms
3tablespoonsbalsamic vinegar
2 garlic cloves, minced
2tablespoons extra virgin olive oil
freshly cracked balck pepper
1 1/2poundsmedium sized cremini mushroomsBrush clean with a damp cloth
1/2teaspoon kosher salt
1/4cupchopped parsley or thyme
Instructions
Make the vinaigrette: Combine all ingredients in a large bowl. Set aside.
Cook the couscous: It is best to follow the package instructions. If there are no instructions, here is a reliable method: Place 2 cups of pearl couscous in a medium saucepan and add 2 1/2 cups of boiling water. Cook for 8-10 minutes or until tender. Drain and rinse quickly under cold water to remove some of the sticky starch.
Make the salad: Transfer couscous to the bowl with the vinaigrette. Holding back the feta, add in all of the remaining ingredients for the salad and toss until very well combined. Cover and refrigerate while you grill the mushrooms. When ready to serve, add the feta and gently toss to combine.
Make the grilled mushrooms: In a large bowl, whisk together balsamic vinegar, garlic, olive oil and a few cracks of black pepper. Add mushrooms and marinate 15 minutes. If using wooden skewers, soak them while mushrooms marinate. Heat grill to medium-high. Skewer mushrooms and grill 2 to 3 minutes per side. Season with salt and garnish with parsley or thyme. Serve the skewers over the couscous salad.
Notes
*Pearl couscous is sometimes hard to find. You can find it online or if you live in the Kitchener- Waterloo area you can always find it here. If you can't find pearl couscous, regular couscous will also work for this recipe. It will however cook differently so follow the package instructions. Keep Vegan: Omit the cheese or use a vegan feta. Make-Ahead. This recipe will last for 3 - 4 days in an airtight container in the fridge.