You are here

Horseradish, Mustard and Couscous Salad

Recipe type: Salad



8 ounces
Pepper Crusted Bacon, Sliced (diced)
8 ounces
Cannellini Beans (soak beans overnigh)
6 ounces
Jansal Valley Dried Mushrooms (constitute with boiling water)
4 cloves
Garlic (peeled and diced)
2 ounces
Italian Parsley (washed)


Boil off couscous, do not rinse. Place on a sheet pan to dry. In a sauté pan render bacon until golden brown. When bacon is golden brown, add garlic and sauté. When garlic is golden brown, add dried reconstituted mushrooms to the pan and sauté. Boil off cannellini beans and let cool. Place couscous in large bowl. To the bowl add beans, mushrooms, bacon, and Italian parsley. Mix well and add the horseradish mustard.