COUSCOUS WITH MUSHROOMS
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
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.
MUSHROOM COUSCOUS
Provided by Food Network
Number Of Ingredients 11
Steps:
- In a saute pan, add oil, heat until the oil starts to lightly smoke. Add the mushrooms, stir until golden brown. Add the shallots, season to taste with salt and pepper. Reserve and let cool. Place the couscous into a mixing bowl, add the butter and knead the butter into the pasta. Add the sauteed mushrooms and stir. Place the stock into a saucepan and bring to a boil, pour the boiling stock over the couscous and cover with plastic film; this method will steam the pasta without overcooking it. Let sit for 15 minutes. Add tomato concasse, chive, parsely, dill, lime juice and butter. Stir and serve warm.
COUSCOUS WITH SAUTéED MUSHROOMS
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
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
MOROCCAN MUSHROOM COUSCOUS
Make and share this Moroccan Mushroom Couscous recipe from Food.com.
Provided by Rita1652
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 2 tablespoon oil add mushrooms seasoned with salt and pepper saute till tender.
- Remove from pan and add 2 tablespoons oil, onions, garlic and spices cook for an other 5 minutes.
- Add orange juice and zest simmering till reduced to 1 cup.
- In a medium bowl Add 1 cup hot water to couscous and raisins season with salt and pepper remove let stand for 10 minutes.
- For presentation plate the couscous on a large platter top with mushrooms and pour sauce on top. Just before serving toss together.
Nutrition Facts : Calories 389.7, Fat 14.7, SaturatedFat 2.1, Sodium 14.1, Carbohydrate 57, Fiber 4.5, Sugar 15.9, Protein 10.4
MUSHROOM COUSCOUS WITH MOROCCAN FLAVORS
This makes a great side dish for steak. Vegetable broth can be substituted to make this a vegetarian dish.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil over medium heat then add mushrooms, onion, & garlic, saute till tender.
- Pour in the broth & spices the simmer for 3 minutes. Remove from the heat & stir in the couscous.
- Let stand, covered, for 10 minutes then fluff with a fork. Serve alone or as a side dish.
MUSHROOM COUSCOUS
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.
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