Portabella-Couscous Salad

Peggy Lampman | Contributor

In this recipe, I eliminated the chopped Kalamata olives and switched pine nuts for pecans. I substituted farmers market tomatoes for cherry tomatoes. This delicious, healthy recipe comes together quickly. Leftovers, minus the greens, will be combined for tomorrow night's supper.

Yield: 6 main course salads
Time: 30 minutes
Cost: approximately $18.50

Ingredients

1 (10-ounce) box plain couscous
1/2 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
2 teaspoons minced garlic
1 cup grated or crumbled cheese (such as feta or goat cheese*)
6 cups mixed greens (such as watercress, arugula and frisée)
6 large portabella mushroom caps
½ cup toasted pine nuts
3 tomatoes (18 slices)
1 cup chopped fresh mint leaves

*Campo D Montalban Cow/Sheep/Goat Milk (Spanish) cheese is on sale at Whole Foods ($9.99 per pound) this week. With a vegetable peeler, I shaved the cheese over the salads.

Directions

1. Prepare couscous according to package directions.

2. Wipe mushroom caps clean with dampened paper towels. (Remove gills from underside with a spoon, if desired.) Divide and brush caps with 2 tablespoons oil, coating both sides, and season with kosher salt and freshly ground pepper.

3. Transfer to heated grill pan or outdoor grill and grill over medium heat 3 to 4 minutes on each side or until cooked. (Don't flip, let juice collect) Transfer to a plate, reserving juices.

4. Combine remaining minced garlic and lemon juice in a medium bowl; whisk in remaining ½ cup oil. Season with salt and pepper. Fluff couscous with a fork, and transfer to a large bowl. Add tomatoes and next 4 ingredients. Add all but 2 tablespoons dressing to couscous, and toss to combine.

5. Toss mixed greens with remaining 2 tablespoons dressing in a separate large bowl; arrange greens around rim of 6 serving plates. Mound couscous mixture in center. Slice mushrooms diagonally and arrange on top. Pour mushroom juices over salad, and garnish, if desired.