Couscous Salad with Portobello Mushrooms

Ingredients

• 1 cup goat cheese crumbled finely (such as feta, aged goat cheese, or ricotta)
• 10 ounce couscous plain
• 1 cup mint leaves fresh chopped
• 2 large garlic clove divided minced
• 1 pint grape tomatoes 
• 0.7 cup kalamata olives pitted drained
• 0.3 cup juice of lemon fresh
• 1 sprigs mint leaves dried
• 6 cups the salad mixed (such as watercress, arugula, and frisée)
• 0.8 cup olive oil extra virgin extra-virgin divided
• 0.5 cup pecans toasted coarsely chopped
• 6 servings pepper freshly ground to taste
• 6 large portabello mushrooms 
• 6 servings salt to taste

Equipment

• bowl
• paper towels
• whisk
• grill
• grill pan

Directions

1. Prepare couscous according to package directions.
2. Wipe mushroom caps clean with dampened paper towels. (
3. Remove gills from underside with a spoon, if desired.)
4. Drizzle with 1/4 cup oil, coating both sides, and season with 1 garlic clove, salt, and pepper.
5. Transfer to heated grill pan or outdoor grill, and grill over medium heat 3 to 4 minutes on each side or until cooked.
6. Transfer to a plate, reserving juices.
7. 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.
8. Add tomatoes and next 4 ingredients.
9. Add all but 2 tablespoons dressing to couscous, and toss to combine.
10. 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.
11. Pour mushroom juices over salad, and garnish, if desired.