Couscous Salad

• 4 teaspoons olive oil
• 1 (10 ounce) package white mushrooms, trimmed and thinly sliced
• 1 medium onion, finely chopped
• 1 cup israeli couscous
• 1 14 cups water
• 12 teaspoon coarse salt
• 23 cup dried cranberries
• 2 tablespoons fresh lime juice (1 lime)
• 1 12 teaspoons Dijon mustard
• coarse salt
• ground pepper

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

olive oil, white mushrooms, onion, couscous, water, coarse salt, cranberries, lime juice, mustard, salt, ground pepper

Taken from www.food.com/recipe/couscous-salad-208227 (may not work)