Creamy Israeli Couscous With Mushrooms And Kale Food

CREAMY ISRAELI COUSCOUS WITH MUSHROOMS AND KALE

Steps:

• Toast the couscous in a skillet. Remove from skillet and then proceed to cook the couscous according to package directions.
• While couscous is boiling in a cast-iron skillet heat olive oil over medium to high heat, then add in mushrooms but be careful not to overcrowd the skillet. Cook until browned fully, flipping as needed. This should take about 3-4 minutes per side. Remove mushrooms from the pan and set aside.
• In the same skillet, add in your onions and sauté them for 10 to 15 minutes or until they become translucent. After about 10 minutes add the spices and stir.
• If needed add more oil. Add in garlic and sauté for 2 to 3 minutes and then stir in the spinach until it begins to wilt.
• Add the couscous, almond milk, mushrooms and lemon juice mix and simmer low heat for 2 minutes. Add zest, mix well taste and adjust seasoning as needed.

MUSHROOM COUSCOUS

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.