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
Makes: 4-6 servings
  • 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
  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.