Couscous Salad

READY IN: 40mins
Recipe by RigelBee

This wonderful "salad" was the side-dish of a turkey dinner from Everyday Food. It was the best part of the meal!

Top Review by Chicagoland Chef du

I loved this. It's a great savory-sweet combination of flavors. I used chicken stock instead of the water, mini portobello mushrooms and dried cherries instead of cranberries. The dressing is perfect. Can be served at room temperature. Excellent!

Ingredients Nutrition

Directions

  1. In a large nonstick skillet with a lid, heat 1 teaspoon oil over medium-high. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned and have released their liquid, 6-8 minutes. Transfer to a bowl; set aside.
  2. Reduce heat to medium-low. In same skillet, heat 1 teaspoon oil. Add onion and cook, stirring occasionally, until translucent, 3-5 minutes. Stir in couscous, 1 1/4 cup water, and 1/2 teaspoon coarse salt. Bring to a boil. Reduce to a simmer, cover, and cook until couscous is tender, 8-10 minutes (liquid should be completely absorbed). Stir in dried cranberries.
  3. Meanwhile, make vinaigrette. In a bowl, whisk together remaining 2 teaspoons of oil, lime juice, and mustard. Season with salt and pepper. Add couscous mixture and mushrooms (along with any accumulated juice).
  4. Toss until well combined.
  5. Serve!

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