
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.
Sauce:
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.
Enjoy!
Copyright 2023 Karen Ullo
Images: copyright 2023 Karen Ullo, all rights reserved.
About the Author

Karen Ullo
Karen Ullo is the multi-award-winning author of Jennifer the Damned, Cinder Allia, and To Crown with Liberty. She’s also the editorial director of Chrism Press, wife, mom of two boys, and a native of Baton Rouge, Louisiana. Find her on the web at KarenUllo.com.
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