Couscous Salad

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

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!