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Balsamic Couscous and Mushroom Salad


The first time I made this version of couscous, my vision was a warm couscous salad, filled with tons of earthy, comforting vegetables, including these marinated mushrooms and roasted butternut squash. When a butternut squash is involved though, nothing is quick. I roast it first to soften, then with peeling, seeding, chopping, and roasting again…the salad was taking time. Out it goes. Sorry squash, we’ll include you next time.



Prepare couscous according to package instructions. Set aside.


Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with aluminum foil. Add mushrooms to a medium bowl. Add balsamic vinegar, olive oil, salt and pepper and let marinade for 15 minutes.


Remove mushrooms to prepared baking sheet and bake for 20 minutes. 


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


In a large bowl, combine couscous, mushrooms, and dressing. Toss to combine. Serve warm or refrigerate and bring to room temperature before serving.


If I were adding an ingredient to this salad, I’d go back to the butternut squash or perhaps the simpler-to-prepare but just as comforting roasted, diced sweet potatoes. I’d also like some toasted sliced almonds for crunch.


If you want to make this ahead of time, but still enjoy it hot, it can be warmed, covered, in the oven. Otherwise, serve at room temperature.