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For Meatless Friday, Karen Ullo shares a couscous salad that's easy to make ahead for a busy-day dinner. Download our free recipe card.

My husband asked me to create a mushroom salad, but I only like mushrooms when they’re cooked. They’re such good sponges, soaking up the flavors of whatever you put with them. So this is a cooked salad you can make ahead of time and then refrigerate before serving. 


Mushroom and Couscous Salad

Couscous and Vegetables:

1 cup pearl couscous prepared according to package directions 
1 lb. white and/ or baby bella mushrooms, sliced 
1 tbs. oil 
½ or ¾ tsp. salt, according to taste 
2 tsp. Italian seasoning 
2-3 cloves garlic, chopped 
8 oz. fresh spinach 

Heat the oil in a pan, then add mushrooms, garlic, ½ tsp. salt, and Italian seasoning. Sauté until the mushrooms begin to brown. Add the spinach (and an additional ¼ tsp. salt if desired), and sauté until wilted. Use a strainer spoon to transfer the vegetables into a salad bowl because both spinach and mushrooms release a great deal of liquid while cooking. 


Juice of 2 lemons 
¼ cup olive oil 
½ c white wine 
¼ tsp. salt 
1 tsp. Italian seasoning 

Combine all ingredients in a saucepan and bring to a boil. Simmer 5-10 minutes to reduce the alcohol. 

Additional Ingredients: 

4 oz. crumbled goat cheese 
4-5 mint leaves, chopped 
¼ cup chopped parsley 
½ c Kalamata olives, sliced 

In a large bowl, combine couscous, vegetables, sauce, and additional ingredients. Toss until evenly combined. Refrigerate and serve cold. 

If it’s not a meatless Friday, consider adding grilled chicken for a more substantial meal. 


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For #MeatlessFriday, an easy make-ahead meal for busy days. Free printable recipe! #CatholicMom

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Copyright 2023 Karen Ullo
Images: copyright 2023 Karen Ullo, all rights reserved.