In this Balsamic Couscous and Mushroom Salad I have chosen to use the larger couscous to cook with. Where we usually think couscous is a grain, it is actually pasta and this versatile ingredient makes for a deliciously filling base for this particular vegan recipe.
As you know, adding mushrooms to any dish enhances the flavor and combined with the balsamic dressing stirring the flavor profile of this Mediterranean dish.
To make Balsamic Couscous and Mushroom Salad, you will need the following ingredients:S
Prepare couscous according to directions on the package. Set aside.
Preheat the oven to 350 °F and line a baking sheet with aluminum foil.
In a medium bowl, mix mushrooms, balsamic vinegar, olive oil, salt and pepper to coat thoroughly. Set aside for 15 minutes to marinade.
Transfer mushrooms to the prepared baking sheet and bake in preheated oven for 20 minutes.
In a small bowl, whisk olive oil, balsamic vinegar, whole grain mustard, salt and pepper and combine.
In a large salad bowl, toss couscous, mushrooms and dressing to combine.
Serve warm, room temperature or chilled from the refrigerator.
I highly recommend this Balsamic Couscous with Mushroom Salad to fill the gap. Quick to prepare and easy to pack for school or work lunch. Yum, yum, yum! Do you agree? Let us know online when you tag #cookmerecipes on your posts and pages.
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