Roasted Mushroom Couscous with Lemon Vinaigrette

roasted-mushroom-couscous-with-lemon-vinaigrette

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!

Roasted Mushroom Couscous with Lemon Vinaigrette
 
Author:
Makes: 4-6 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Comments

  1. Wow, this sounds (and looks) delicious. Now I have to figure out what to call it so my husband will eat it!!

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