This is another great salad to try. Couscous makes a great base for salads. I needed to whip up something quick with the morels and eggplant we picked up from the farmer's market over the weekend so I figured I'd toss together a salad. While the morels deserve to be more of the star of a dish this became an incredible salad with the A list mushrooms. Here is how I prepared it: soaked morels in salt water for 15 minutes, strained, rinsed, sliced
made couscous according to package (I made about 1 1/2 cups cooked), and I always throw in some dried herbs
sauteed some chopped eggplant with olive oil, salt, pepper
threw eggplant into fluffed couscous
sauteed morels with tablespoon of butter, salt, pepper
threw into couscous, tossed
added about 1/2 cup arugula
shaved some pecorino romano cheese
the morels are really optional and you could use any cheese you like (feta works really well with couscous), adding some toasted pine nuts is also delicious
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