Preparation
Prepare the Vegetables:
Preheat your oven to 400°F (200°C).
In a mixing bowl, toss the mushrooms and asparagus with 2 tablespoons of olive oil, coconut aminos, Cajun seasoning, salt, pepper, and thyme. Spread them on a baking sheet in a single layer.
Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Cook the Couscous:
Prepare the couscous according to package instructions and let it cool slightly.
Assemble the Salad:
In a large bowl, combine the roasted mushrooms, roasted asparagus, cooked couscous, red onion, orange bell pepper, garlic, and cayenne pepper.
Add the Dressing:
Drizzle the lemon juice and 1 tablespoon of olive oil over the salad. Add the lemon zest and fresh parsley. Toss gently to combine.
Season and Serve:
Taste and adjust seasoning with additional salt and pepper, if needed. Serve at room temperature or chilled.
About the Recipe
This Mushroom Couscous Salad is a vibrant and wholesome dish featuring roasted mushrooms marinated in coconut aminos, seasoning, and olive oil, paired with tender asparagus and fresh vegetables. Tossed in a zesty lemon dressing, this salad is packed with earthy flavors, bright citrus notes, and a hint of spice, making it perfect as a light main or side dish for any occasion.
Ingredients
2 cups cooked couscous
1 cup roasted mushrooms, sliced
1/2 cup roasted asparagus, chopped
1/4 cup red onion, finely chopped
1/2 cup orange bell pepper, diced
1 teaspoon fresh thyme leaves
1 tablespoon coconut aminos
1/2 teaspoon Cajun seasoning
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 clove garlic, minced
Pinch of cayenne pepper (optional, for heat)
Zest of 1 lemon
2 tablespoons fresh Italian parsley, chopped
Juice of 1 lemon
3 tablespoons olive oil (divided)