Couscous Salad With Portobello Mushrooms

• 1 (10-ounce) box plain couscous
• 6 large portobello mushroom caps
• 3/4 cup extra-virgin olive oil, divided
• 2 large garlic cloves, minced and divided
• Salt, to taste
• Freshly ground pepper, to taste
• 1/4 cup fresh lemon juice
• 1 pint grape tomatoes
• 2/3 cup pitted and drained kalamata olives
• 1/2 cup coarsely chopped pecan halves, toasted
• 1 cup finely crumbled cheese (such as feta, aged goat cheese, or ricotta)
• 1 cup chopped fresh mint leaves
• 6 cups mixed greens (such as watercress, arugula, and frisee)
• Garnishes: mint sprigs, dried tomatoes

1. Prepare couscous according to package directions.
2. Wipe mushroom caps clean with dampened paper towels. (Remove gills from underside with a spoon, if desired.) Drizzle with 1/4 cup oil, coating both sides, and season with 1 garlic clove, salt, and pepper. Transfer to heated grill pan or outdoor grill, and grill over medium heat 3 to 4 minutes on each side or until cooked. Transfer to a plate, reserving juices.
3. Combine remaining minced garlic and lemon juice in a medium bowl; whisk in remaining 1/2 cup oil. Season with salt and pepper. Fluff couscous with a fork, and transfer to a large bowl. Add tomatoes and next 4 ingredients. Add all but 2 tablespoons dressing to couscous, and toss to combine.
4. Toss mixed greens with remaining 2 tablespoons dressing in a separate large bowl; arrange greens around rim of 6 serving plates. Mound couscous mixture in center. Slice mushrooms diagonally, and arrange on top. Pour mushroom juices over salad, and garnish, if desired.

couscous, portobello mushroom, extravirgin olive oil, garlic, salt, freshly ground pepper, lemon juice, grape tomatoes, olives, pecan halves, cheese, mint leaves, mixed greens, mint sprigs

Taken from www.myrecipes.com/recipe/couscous-salad-with-portobello-mushrooms (may not work)