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Parve
Easy
40 Minutes
Diets 
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.
1 (8.8-ounce package) Gefen Israeli Couscous
20 ounces baby bella mushrooms, some halved and some sliced
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon Gefen Olive Oil
1/2 teaspoon salt
pinch of coarse black pepper
1 tablespoon Gefen Olive Oil
1 tablespoon Tuscanini Balsamic Vinegar
1/2 tablespoon wholegrain mustard (can substitute Dijon mustard)
1/2 teaspoon salt
pinch of coarse black pepper
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.
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Freezer friendly Hi, would this come out good if I froze it once done & rewarm covered in the oven?
Herb sprinkle ? Hi. What was sprinkles on top of couscous salad to top it ? Chives ? Can I use flat parsley or even add scallions ? Ty
Yes, all those herbs would work and be delicious!