- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Login/Register
Parve
Easy
40 Minutes
Diets 
The first time I made this version of couscous, my vision was a warm couscous salad, filled with tons of earthy, comforting vegetables, including these marinated mushrooms and roasted butternut squash. When a butternut squash is involved though, nothing is quick. I roast it first to soften, then with peeling, seeding, chopping, and roasting again…the salad was taking time. Out it goes. Sorry squash, we’ll include you next time.
1 (8.8-ounce package) Gefen Israeli Couscous
20 ounces baby bella mushrooms, some halved and some sliced
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon Gefen Olive Oil
1/2 teaspoon salt
pinch of coarse black pepper
1 tablespoon Gefen Olive Oil
1 tablespoon Tuscanini Balsamic Vinegar
1/2 tablespoon wholegrain mustard (can substitute Dijon mustard)
1/2 teaspoon salt
pinch of coarse black pepper
Prepare couscous according to package instructions. Set aside.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with aluminum foil. Add mushrooms to a medium bowl. Add balsamic vinegar, olive oil, salt and pepper and let marinade for 15 minutes.
Remove mushrooms to prepared baking sheet and bake for 20 minutes.
In a small bowl, whisk together olive oil, balsamic vinegar, whole grain mustard, salt and pepper.
In a large bowl, combine couscous, mushrooms, and dressing. Toss to combine. Serve warm or refrigerate and bring to room temperature before serving.
How Would You
Rate this recipe?
Please log in to rate
Freezer friendly Hi, would this come out good if I froze it once done & rewarm covered in the oven?
Herb sprinkle ? Hi. What was sprinkles on top of couscous salad to top it ? Chives ? Can I use flat parsley or even add scallions ? Ty
Yes, all those herbs would work and be delicious!