Couscous Salad with Portobello Mushrooms

Couscous-salad-ct-1585420-l

Course Salads

Ingredients in this Recipe

1 (10 ounce) box plain couscous
1 cup chopped fresh mint leaves
1 cup finely crumbled cheese (such as feta, aged goat cheese, or ricotta)
1 pint grape tomatoes
1/2 cup coarsely chopped pecan halves, toasted
1/4 cup fresh lemon juice
2 large garlic cloves, minced and divided
2/3 cup pitted and drained kalamata olives
3/4 cup extra virgin olive oil, divided
6 cups mixed greens (such as watercress, arugula, and frisÃ©e)
6 large portobello mushroom caps
Freshly ground pepper, to taste
Garnishes: mint sprigs, dried tomatoes
Salt, to taste

Recipe Preparation

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