This recipe was inspired by a salad I tried years ago at Joan's on Third in Los Angeles. Scallions are a mainstay of my cooking, but something about this combination was surprising. The contrast of the bright scallions and rich, inviting mushrooms stuck with me and my version is now a standby for healthy, simple weeknight dinners. You can toast the couscous, use vegetable broth instead of beef, but the basic recipe is what I fall back on most of the time. It's delicious hot, at room temperature, or for lunch the next day. A perfect side dish

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