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Coriander Sage Mushrooms with Lemon Mint Cucumber Salad over Feta Couscous

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Coriander Sage Mushrooms with Lemon Mint Cucumber Salad over Feta Couscous

#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


  • 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
  • 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!

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