Couscous Salad with Grilled Portobellos
Raw/Vegan/Vegetarian? Gluten-Dairy-Soy-Allium Free/Kosher/Diabetic
1 (10-ounce) box plain couscous
6 large Portobello mushroom caps
¾ cup extra-virgin olive oil, divided
2 large garlic cloves, minced and divided
Salt, to taste
Freshly ground pepper, to taste
¼ cup fresh lemon juice
24 grape tomatoes
2/3 cup pitted and drained kalamata or black olives
1 green onion, finely chopped
½ cup finely chopped pecans, toasted
1 cup chopped fresh mint leaves
1 cup baby spinach or other greens of choice
Mint sprigs, optional garnish
Prepare couscous according to package directions.
Wipe mushrooms clean with dampened paper towels. Drizzle with ¼ cup oil, coating both sides, and season with 1 minced garlic clove, salt and pepper.
Transfer to pre-heated grill or frying pan and cook over medium heat 3 to 4 minutes on each side or until browned. Transfer to a plate, reserving juices.
Combine remaining minced garlic and lemon juice in a medium bowl. Stir in remaining ½ cup oil. Season to taste with salt and pepper. Reserve 2 tablespoons of dressing to pour over greens before serving.
Fluff couscous with a fork, and transfer to a large bowl. Add tomatoes, olives, green onions and pecans.
Arrange greens around rim of plates. Mound couscous mixture in center.
Slice mushrooms diagonally and arrange on top. Pour mushroom juices and reserved dressing over salad and garnish with mint.
Raw/Vegan/Vegetarian/Gluten-Dairy-Soy-Allium Free/ Kosher/Diabetic
Raw: Substitute 1 head cauliflower for the couscous. Cut the florets off the cauliflower and place in the food processor. Pulse until cauliflower looks like rice. Slice mushrooms, brush with oil, garlic, salt and pepper. And do not cook mushrooms.
Gluten Free: Substitute quinoa for couscous.
Allium Free: Substitute ½ red bell pepper, diced, for garlic and onions.