The restaurant Lemonade is pretty popular in Southern California and is sometimes our only option for a quick lunch while on the go. One of our favorite salads at Lemonade is the Mushroom & Israeli Couscous salad. So instead of paying money each time for it, we decided to try and recreate it. Check out the recipe below:
Mushroom & Israeli Couscous Salad
2 lbs assorted wild mushrooms (crimini, shitake, oyster, etc), cleaned
2 Tablespoons olive oil
2 cups Israeli pearl couscous
2 cups chicken or vegetable broth
1 cup shaved pecorino romano
½ cup fresh Italian parsley, chopped
¼ cup balsamic vinegar
For the dressing:
4 large lemons, juiced
4 Tablespoons truffle oil
1 teaspoon garlic powder
1. Add 2 Tablespoons to a saute pan. Once heated, add chopped mushrooms and garlic. Cook for about 3 minutes and then add salt, pepper and balsamic . Cook for an additional 4-5 minutes. Remove any excess water that was created while cooking. Set aside and cool.
2. To cook the couscous, bring the broth to a boil. Once it reaches a boil, add the couscous and cook for 8 minutes or what is directed on the box. Remove from heat and let cool.
3. For the dressing, pour all ingredients into a bowl and whisk together. Set aside.
4. In a large mixing bowl, add couscous, mushrooms and mix. Pour the dressing over the mixture and mix well. Add the cheese.
5. Plate and serve! Hopefully you will have leftovers.