Couscous With Mushrooms Food

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COUSCOUS WITH MUSHROOMS



Couscous with Mushrooms image

This fluffy and flavorful couscous takes only moments to prepare. "I use couscous a lot because it cooks quickly and is so versatile-you can add almost any vegetable to it." Claudia Ruiss - Massapequa, New York

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1-1/4 cups water
2 tablespoons butter
2 teaspoons chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked couscous
1 can (7 ounces) mushroom stems and pieces, drained

Steps:

  • In a small saucepan, combine the first five ingredients; bring to a boil. Stir in couscous and mushrooms. Remove from the heat; let stand, covered, for 5-10 minutes or until liquid is absorbed. Fluff with a fork.

Nutrition Facts : Calories 230 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 794mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.

MUSHROOM COUSCOUS



Mushroom Couscous image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.

COUSCOUS WITH MUSHROOMS



Couscous With Mushrooms image

Make and share this Couscous With Mushrooms recipe from Food.com.

Provided by morgainegeiser

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups water
2 tablespoons butter
2 teaspoons chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked couscous
1 (7 ounce) can mushroom stems and pieces, drained

Steps:

  • In a large sauce pan, bring water, butter, bouillon, salt, and pepper to a boil.
  • Stir in couscous and mushrooms.
  • Cover and remove from the heat; let stand for 5 minutes.
  • Fluff with a fork.

COUSCOUS WITH SAUTéED MUSHROOMS



Couscous With Sautéed Mushrooms image

Couscous is a quick and easy side dish. This version uses vegetable broth but I'm sure it would be lovely with chicken or beef broth as well. This particular combination of ingredients just happened to be what I had in the pantry--feel free to make substitutions to suit what's in YOUR cupboards!

Provided by No-Brussel-Sprouts

Categories     Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 cup couscous
1 1/2 cups vegetable broth (or try beef or chicken stock)
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
2 garlic cloves, pressed (or crushed and chopped)
1/2 red bell pepper, diced
1 -2 cup sliced mushrooms (I used white button, but feel free to try more exotic varieties)
1 tablespoon pine nuts (optional)
2 tablespoons chives, finely chopped (or parsley or whatever you have for a nice fresh green "finish")
salt
pepper

Steps:

  • In a small pot with tight fitting lid bring 1-1/2 cups broth to boil.
  • Add 1 cup couscous.
  • Stir until broth returns to boil, cover with lid, remove from heat and let sit (covered) for at least five minutes.
  • Heat olive oil and butter in pan on medium high heat.
  • Add mushrooms and onions, and a dash of salt and pepper. Sauté for 2-5 minutes.
  • Add garlic and bell peppers and sauté for an additional 5 minutes until mushrooms are nicely browned and onion and peppers are tender.
  • Clear a spot in the middle of the pan and heat pine nuts, let them get a little brown if you like, it will bring out more of their flavour. (Or toast them separately - I'm just too lazy!).
  • Fluff hot cooked couscous with a fork, mix in sautéed mushrooms etc. Top with chives. Enjoy! (We love this recipe with grilled chicken thighs or steak, but it's a great addition to a meatless/vegetarian dinner as well!).

Nutrition Facts : Calories 320.1, Fat 8.9, SaturatedFat 3.2, Cholesterol 10.2, Sodium 43.5, Carbohydrate 50.8, Fiber 4.2, Sugar 2.9, Protein 8.9

CHICKEN AND MUSHROOMS WITH COUSCOUS



Chicken and Mushrooms with Couscous image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds cremini mushrooms, halved
3 tablespoons extra-virgin olive oil
4 cloves garlic, smashed
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
1 cup whole-wheat or regular couscous
1/3 cup chopped dried apricots
1 tablespoon fresh lemon juice
1/4 cup chopped fresh cilantro or dill
Plain yogurt, for serving (optional)

Steps:

  • Preheat the oven to 400 degrees F. Toss the mushrooms, 2 tablespoons olive oil, the garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet. Rub the chicken breasts with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange the chicken skin-side up among the mushrooms. Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part registers 165 degrees F, 25 to 30 minutes. Meanwhile, cook the couscous with the chopped apricots as the package directs. Season with salt and pepper. Transfer the chicken to plates. Toss the mushrooms with the lemon juice, cilantro or dill, and salt and pepper to taste. Serve the chicken with the mushrooms, couscous and yogurt.

Nutrition Facts : Calories 535, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 111 milligrams, Sodium 346 milligrams, Carbohydrate 38 grams, Fiber 6 grams, Protein 48 grams

WILD MUSHROOM COUSCOUS



Wild Mushroom Couscous image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, minced
3/4 pound portobello or white mushrooms, trimmed, wiped clean and sliced
Salt and freshly ground black pepper, to taste
1 Italian sweet turkey sausage, sliced
5 cups water
2 chicken bouillon cubes
1 teaspoon herbes de Provence
1/4 teaspoon red pepper flakes, or to taste
1/2 teaspoon lemon pepper
1 2/3 cups couscous
3 tablespoons snipped fresh dill
Extra virgin olive oil, for drizzling as garnish
Freshly grated Parmesan to taste, as garnish

Steps:

  • In a large nonstick skillet set over moderate heat, warm the oil until hot. Add the onion and cook, stirring, 5 minutes. Add the mushrooms and salt and pepper and cook, stirring occasionally, for 5 minutes more. Add the sausage and cook, stirring, until no longer pink. Add the water, bouillon cubes, herbes de Provence, red pepper flakes, and lemon pepper, bring to a boil and simmer, stirring for 2 minutes. Add the couscous and simmer, stirring occasionally until tender. Before serving stir in the dill. Serve the couscous in bowls, drizzled with extra virgin olive oil and freshly grated Parmesan if desired.

COUSCOUS WITH MUSHROOMS & CHICKPEAS



Couscous With Mushrooms & Chickpeas image

Make and share this Couscous With Mushrooms & Chickpeas recipe from Food.com.

Provided by Sonya01

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups couscous
2 cups boiling vegetable stock
1 small onion, peeled and sliced
2 teaspoons olive oil
2 teaspoons cumin seeds
200 g button mushrooms, sliced
2 cups canned chick-peas or 2 cups cooked dried garbanzo beans
1 tablespoon parsley, chopped

Steps:

  • Place the couscous in a medium microwave-proof bowl and pour over the stock.
  • Leave to stand 2 minutes then fluff up with a fork.
  • Heat a non-stick pan with cooking spray and pour in the oil.
  • Add the onion and cook until soft.
  • Add the cumin seeds and cook for another minute.
  • Add the mushrooms and cook while stirring.
  • Drain and rinse the chickpeas (if using canned) and combine with the couscous.
  • Heat the mixture in the microwave.
  • Stir through the mushroom mixture and parsley.
  • Serve.

Nutrition Facts : Calories 506.9, Fat 4.5, SaturatedFat 0.6, Sodium 372.2, Carbohydrate 97.4, Fiber 10.4, Sugar 1.5, Protein 18.5

MOROCCAN MUSHROOMS WITH COUSCOUS



Moroccan mushrooms with couscous image

This filling Moroccan meal is packed full of vitamins and vegetables

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11

1 red onion , sliced
1 tsp olive oil
½ tsp ground cinnamon
1 tsp ground cumin
300g mushroom , quartered
400g can chopped tomatoes
410g can chickpeas , rinsed and drained
1 tsp clear honey
175g couscous
50g soft dried apricots , diced
handful flat-leaf parsley , roughly chopped

Steps:

  • Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.
  • Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.

Nutrition Facts : Calories 245 calories, Fat 4 grams fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium

COUSCOUS WITH MUSHROOMS AND SUN-DRIED TOMATOES



Couscous with Mushrooms and Sun-Dried Tomatoes image

Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree.

Provided by RUTH GOOCH

Categories     Pasta and Noodles     Pasta by Shape Recipes     Couscous Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 cup dehydrated sun-dried tomatoes
1 ½ cups water
½ (10 ounce) package couscous
1 teaspoon olive oil
3 cloves garlic, pressed
1 bunch green onions, chopped
⅓ cup fresh basil leaves
¼ cup fresh cilantro, chopped
½ lemon, juiced
salt and pepper to taste
4 ounces portobello mushroom caps, sliced

Steps:

  • Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.
  • In a medium saucepan, combine the reserved sun-dried tomato water with enough water to yield 1 1/2 cups. Bring to a boil. Stir in the couscous. Cover, remove from heat, and allow to sit 5 minutes, until liquid has been absorbed. Gently fluff with a fork.
  • Heat the olive oil in a skillet. Stir in the sun-dried tomatoes, garlic, and green onions. Cook and stir about 5 minutes, until the green onions are tender. Mix in the basil, cilantro, and lemon juice. Season with salt and pepper. Mix in the mushrooms, and continue cooking 3 to 5 minutes. Toss with the cooked couscous to serve.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 36.1 g, Fat 2 g, Fiber 5.6 g, Protein 7.5 g, SaturatedFat 0.3 g, Sodium 300.2 mg, Sugar 7 g

COUSCOUS WITH MUSHROOMS, SPINACH AND CHICKEN



Couscous With Mushrooms, Spinach and Chicken image

from Near East brand Couscous. neareast.com. wanted to let others know that are lookig for different couscous recipes.

Provided by Chef GreanEyes

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup chopped onion
12 ounces boneless chicken breasts, halves cut into 1/2in pieces
1 garlic clove, minced
1 1/2 cups chopped fresh and packed spinach
1 1/4 cups water
1/2 cup sliced mushrooms
2 tablespoons dry white wine or 2 tablespoons lemon juice
1 (5 2/3 ounce) package Whole Wheat Chicken & Herb Couscous
grated parmesan cheese

Steps:

  • In large skillet, heat olive oil over medium. Add chicken, onion, garlic; cook 3-4 minutes, stirring frequently until chicken is cooked.
  • Stir in spinach, mushrooms, water, wine, and contents of Spice Sack, bring to boil.
  • Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff couscous with fork, sprinkle with parmasean cheese.

Nutrition Facts : Calories 196.1, Fat 11.3, SaturatedFat 2.8, Cholesterol 54.4, Sodium 65.5, Carbohydrate 3.1, Fiber 0.6, Sugar 1.1, Protein 18.6

SPINACH MUSHROOM COUSCOUS



Spinach Mushroom Couscous image

This is a healthy one dish meal that can be made in 30 minutes. Can use regular couscous, but I prefer the whole grain variety for this dish because it has great texture.

Provided by Maureenie

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

3/4 cup fat-free low-sodium chicken broth
1/4 teaspoon salt
1 teaspoon extra virgin olive oil
2/3 cup whole wheat couscous
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 onion, chopped
4 ounces fresh mushrooms, sliced
5 ounces spinach leaves
10 kalamata olives, pitted and chopped
2 ounces feta cheese, cut into cubes
1/2 lemon, juice of
fresh ground black pepper
2 tablespoons cilantro, chopped

Steps:

  • Bring broth, salt, and 1 teaspoon oil to a boil in a medium saucepan.
  • Stir in couscous. Cover.
  • Remove from heat; let stand at least 5 minutes.
  • Heat 12-inch skillet and add 1 tablespoon oil, garlic, and onion. Saute for 5 minutes or until onion becomes translucent.
  • Add mushrooms and saute another 5 minutes.
  • Add spinach and toss well to coat leaves with oil. Saute 5 minutes.
  • When the leaves are wilted, remove skillet from heat. Add prepared couscous, olives, cheese, lemon juice, pepper, and cilantro.
  • Mix well and serve.

Nutrition Facts : Calories 257.6, Fat 18.9, SaturatedFat 6.3, Cholesterol 26.8, Sodium 877.8, Carbohydrate 15.2, Fiber 3.9, Sugar 5.5, Protein 11

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