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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Couscous Salad Recipe

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This recipe for Couscous Salad is from 30 in 30 Minutes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 teaspoons olive oil
5 oz white mushrooms, thinly sliced
Kosher salt and fresh ground pepper to taste
1 small onion, finely chopped
1/2 cup Israeli couscous (sometimes called pearl couscous, it has bigger grains than regular couscous)
1/3 cup dried cranberries or cherries
2 tablespoons fresh lime juice (from 1 lime)
1/2 tablespoon Dijon mustard
Directions:
Directions:
1. In a large saucepan heat 2 teaspoons of oil over medium-high heat.
2. Add mushrooms and season with kosher salt and pepper. Adjust heat to medium and cook, stirring occasionally until mushrooms are browned and have released their liquid, 5-6 minutes. Transfer to a bowl and set aside.
3. Reduce heat to medium-low. In the same pan, heat 2 teaspoons of oil. Add onion and cook, stirring occasionally, until translucent, 3-5 minutes.
4. Stir in couscous, 3/4 cup water and 1/4 teaspoon of salt. Bring to a boil.
5. Reduce to a simmer, cover and cook until couscous is tender, 8-10 minutes (liquid should be absorbed completely).
6. Stir in dried cranberries.
7. Make vinaigrette: in a small bowl, whisk together 4 teaspoons of oil, lime juice, and mustard. Season with salt and pepper.
8. Pour some of the vinaigrette on the couscous (you may not need to use all of it). Toss until well combined.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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