 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This wonderful salad was the side-dish of a turkey dinner from Everyday Food. It was the best part of the meal! Ingredients:
4 teaspoons olive oil |
1 (10 ounce) package white mushrooms, trimmed and thinly sliced |
1 medium onion, finely chopped |
1 cup israeli couscous |
1 1/4 cups water |
1/2 teaspoon coarse salt |
2/3 cup dried cranberries |
2 tablespoons fresh lime juice (1 lime) |
1 1/2 teaspoons dijon mustard |
coarse salt |
ground pepper |
Directions:
1. In a large nonstick skillet with a lid, heat 1 teaspoon oil over medium-high. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned and have released their liquid, 6-8 minutes. Transfer to a bowl; set aside.
2. Reduce heat to medium-low. In same skillet, heat 1 teaspoon oil. Add onion and cook, stirring occasionally, until translucent, 3-5 minutes. Stir in couscous, 1 1/4 cup water, and 1/2 teaspoon coarse salt. Bring to a boil. Reduce to a simmer, cover, and cook until couscous is tender, 8-10 minutes (liquid should be completely absorbed). Stir in dried cranberries.
3. Meanwhile, make vinaigrette. In a bowl, whisk together remaining 2 teaspoons of oil, lime juice, and mustard. Season with salt and pepper. Add couscous mixture and mushrooms (along with any accumulated juice).
4. Toss until well combined.
5. Serve!
|
|