Balsamic Couscous and Mushroom Salad

Mediterranean Couscous and Mushroom with Balsamic
Mediterranean Couscous and Mushroom with Balsamic
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Ingredients

For the Salad:
1 (8.8-ounce package) Couscous
20 ounces Mushrooms baby bella mushrooms, some halved and some sliced
For the Mushroom Marinade:
2 tbsp Balsamic vinegar
1 tbsp Olive oil
½ tsp Salt
pinch of coarse Black pepper
For the Dressing:
1 tbsp Olive oil
1 tbsp Balsamic vinegar
½ tbsp Dijon mustard
½ tsp Salt
pinch of coarse Black pepper

Nutritional information

311
Calories
11.3g
Fat
0mg
Cholesterol
313mg
Sodium
43.6g
Carbohydrate
10.8g
Protein
Ingredients
  • For the Salad:

  • For the Mushroom Marinade:

  • For the Dressing:

Balsamic Couscous and Mushroom Salad

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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:

Ingridiens for Balsamic Couscous and Mushroom Salad

So, how to make Balsamic Couscous and Mushroom Salad?

Steps to make Balsamic Couscous and Mushroom Salad

1

Prepare couscous

5

Prepare couscous according to directions on the package. Set aside.

2

Preheat oven and prepare baking sheet

10

Preheat the oven to 350 °F and line a baking sheet with aluminum foil.

3

Season mushrooms

15

In a medium bowl, mix mushrooms, balsamic vinegar, olive oil, salt and pepper to coat thoroughly. Set aside for 15 minutes to marinade.

4

Bake mushrooms

20

Transfer mushrooms to the prepared baking sheet and bake in preheated oven for 20 minutes.

5

Prepare dressing

2

In a small bowl, whisk olive oil, balsamic vinegar, whole grain mustard, salt and pepper and combine.

6

Prepare salad

2

In a large salad bowl, toss couscous, mushrooms and dressing to combine.

7

Serve

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.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

I love it! Thanks for sharing recipe!

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