Mediterranean Couscous Salad with Roasted Oyster Mushrooms, Chickpeas, and Brussel Sprouts

Roasting the Vegetables Preheat the oven to 400°F (200°C).

2.In a large bowl, toss the halved Brussel sprouts with 1 tablespoon olive oil, salt, pepper, smoked paprika, and cumin until coated evenly. Spread them on a baking sheet in a single layer.

3.Toss the oyster mushrooms with the remaining olive oil, garlic powder, salt, and pepper. Place them on a separate baking sheet.

4.Roast the Brussel sprouts and mushrooms in the oven for 20-25 minutes, or until golden brown and crispy.

Preparing the Couscous In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, cover, and remove from heat. Let it sit for about 5 minutes or until the liquid is absorbed. Fluff the couscous with a fork.

Making the Dressing In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.

Assembling the Salad In a large mixing bowl, combine the roasted oyster mushrooms, chickpeas, roasted Brussel sprouts, cooked couscous, parsley, and mint.

8.Drizzle the dressing over the salad and gently toss to combine all ingredients.

9.Top with crumbled feta cheese, if desired, before serving.