Couscous Salad With Portobello Mushrooms

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1 (10-ounce) box plain couscous

6 large portobello mushroom caps

3/4 cup extra-virgin olive oil, divided

2 large garlic cloves, minced and divided

Salt, to taste

Freshly ground pepper, to taste

1/4 cup fresh lemon juice

1 pint grape tomatoes

2/3 cup pitted and drained kalamata olives

1/2 cup coarsely chopped pecan halves, toasted

1 cup finely crumbled cheese (such as feta, aged goat cheese, or ricotta)

1 cup chopped fresh mint leaves

6 cups mixed greens (such as watercress, arugula, and frisée)

Garnishes: mint sprigs, dried tomatoes

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