Maitake Couscous Salad

This delicious vegan salad uses Maitake mushrooms as a savory base that is brightened by lemon juice and fresh herbs. The salad is completely customizable, so try it with different additions, may the farmers market be your guide!

Servings: 8-10 (~2 quarts)

Ingredients

• 4 tablespoons extra virgin olive oil, divided

• 8 ounces RI Mushroom Co. Maitake mushrooms, sliced

• 1 teaspoon ground cumin 

• 1 teaspoon ground coriander 

• 1 cup couscous, uncooked

• 1-½ cup mushroom broth or vegetable broth, warmed

• 1-½ cups cucumber, diced (½ large cucumber)

• 1 each avocado, diced

• ¼ each red onion, finely diced 

• 1 cup dill or parsley, chopped

• 1 cup arugula or baby kale, packed

• ½ cup pepitas (hulled pumpkin seeds) or sunflower seeds

• ½ cup lemon juice, freshly squeezed (~2-3 lemons)

• ¾ teaspoon kosher salt 

• ¼ teaspoon black pepper, freshly cracked

Directions

1. In a large lidded non-stick skillet over medium-high heat, add 2 tablespoons extra virgin olive oil. Once the oil is shimmering, add sliced mushrooms, and stir to coat in olive oil. Sauté mushrooms, stirring occasionally, until they start to get crispy around the edges, about 4-5 minutes. 

2. Stir in cumin and coriander, and cook until fragrant, about 1 minute. Remove from heat and stir in dry couscous. Once everything is combined, add warm broth, stir, and cover. Let stand until couscous is cooked, about 5 minutes. Remove lid and cool completely.

3. In a large bowl, add cucumber, avocado, red onion, dill, arugula or baby kale, and pepitas or sunflower seeds. Top with lemon juice, remaining 2 tablespoons extra virgin olive oil, kosher salt, and cracked black pepper. Fold until everything is evenly distributed and enjoy!

Chef’s Notes:

• Up the protein in the salad by adding 1 can of drained and rinsed chickpeas or black beans with the other vegetables.