A lot of times, a good recipe materializes just from what you have left in the refrigerator.
I needed a quick side dish, and couscous always fits the bill. It’s something I always tend to have on hand, too, along with both mushrooms and grape tomatoes. I used wheat couscous for this recipe (because that’s what was in my cupboard), but plain would be just as delicious.
The vinaigrette recipe makes quite a bit. I like the ratio of 1/2 cup vinaigrette over this amount of couscous, but pour on as much as you’d like. If you do go the 1/2 cup route, you’ll have plenty leftover to dress a salad to go along with it!
- ½ cup + 2 T. olive oil, divided
- 1 ½ cups chicken stock
- ¾ tsp. salt, divided
- 1 (7 oz.) box couscous
- 16 oz. mushrooms, button or cremini
- ¼ cup freshly-squeezed lemon juice
- 1 T. red wine vinegar
- ½ tsp. Dijon mustard
- ½ tsp. minced shallot
- ½ tsp. minced garlic
- ¼ tsp. pepper
- 1 cup halved grape tomatoes
- 2 T. minced chives
- Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray.
- Bring 1 T. olive oil, chicken stock, and ½ tsp. salt to a boil in a medium saucepan. Pour in couscous, stir to combine, and remove from heat. Let the mixture sit, covered, for 5 minutes. Fluff with a fork and pour into a large bowl.
- Chop mushrooms in half or quarters, depending on size, and place them on the prepared baking sheet. Drizzle with 1 T. olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 10 minutes. Place in bowl with couscous.
- For the vinaigrette: In a small bowl or glass measuring cup, whisk together ½ cup olive oil, lemon juice, vinegar, mustard, shallot, garlic, ¼ tsp. salt, and ¼ tsp. pepper.
- Pour ½ cup of the vinaigrette (or more, if desired) over the couscous and mushrooms. Add tomatoes and chives, and stir to combine. Serve warm.
Vinaigrette adapted from Barefoot Contessa.