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“This wonderful "salad" was the side-dish of a turkey dinner from Everyday Food. It was the best part of the meal!”

Ingredients Nutrition


  1. In a large nonstick skillet with a lid, heat 1 teaspoon oil over medium-high. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned and have released their liquid, 6-8 minutes. Transfer to a bowl; set aside.
  2. Reduce heat to medium-low. In same skillet, heat 1 teaspoon oil. Add onion and cook, stirring occasionally, until translucent, 3-5 minutes. Stir in couscous, 1 1/4 cup water, and 1/2 teaspoon coarse salt. Bring to a boil. Reduce to a simmer, cover, and cook until couscous is tender, 8-10 minutes (liquid should be completely absorbed). Stir in dried cranberries.
  3. Meanwhile, make vinaigrette. In a bowl, whisk together remaining 2 teaspoons of oil, lime juice, and mustard. Season with salt and pepper. Add couscous mixture and mushrooms (along with any accumulated juice).
  4. Toss until well combined.
  5. Serve!

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