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#AdventuresInVegetarianism Continued…This dish was inspired by the oldest vegetables in the drawer and a bunch of overgrown mint from the garden. #MeatFreeMonday
Coriander Sage Mushrooms and Lemon Mint Cucumber Salad over Feta Couscous
May 22, 2018
: 10 min
: 15 min
: 25 min
Ingredients
- 1/2 half cucumber, diced
- 1 tomato, seeded, diced
- 1/4 red onion, diced
- 1 orange pepper, diced
- 1 tbsp mint, finely chopped
- 1 lemon, juiced
- 1 tbsp olive oil
- 4 mushrooms, sliced
- 1/4 tsp paprika
- 1/4 tsp sage
- 1/4 tsp coriander
- 1/2 tsp prosecco vinegar
- 1 clove garlic, minced
- 1 Package Couscous
- 1/2 c feta
Directions
- Step 1 Prepare couscous by heating water to boil with oil and spices
- Step 2 Combine cucumber, tomato, red onion, orange pepper, mint, lemon juice. Season to taste, about 1/4 tsp. Stir & allow to rest
- Step 3 Add couscous to boiling water, remove from heat and let sit covered.
- Step 4 Heat oil medium, add mushrooms and spices. Cook until softened, about 5 minutes. Add vinegar & garlic, reduce heat.
- Step 5 Loosen and stir feta into couscous.
- Step 6 Serve and enjoy!
