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 Jour
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!
- 4 teaspoons olive oil
- 1 (10 ounce) package white mushrooms, trimmed and thinly sliced
- 1 medium onion, finely chopped
- 1 cup israeli couscous
- 1 1⁄4 cups water
- 1⁄2 teaspoon coarse salt
- 2⁄3 cup dried cranberries
- 2 tablespoons fresh lime juice (1 lime)
- 1 1⁄2 teaspoons Dijon mustard
- coarse salt
- ground pepper
Directions See How It's Made
- 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.
- 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.
- 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).
- Toss until well combined.