Mushroom Couscous With Moroccan Flavors Food

MOROCCAN COUSCOUS

Steps:

• Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
• In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
• Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
• With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.

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.

MOROCCAN MUSHROOMS WITH COUSCOUS

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.

MOROCCAN MUSHROOM COUSCOUS

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.

MUSHROOM COUSCOUS WITH MOROCCAN FLAVORS

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.

COUSCOUS WITH MUSHROOMS

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.

MOROCCAN STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and finely chop stems; set caps aside. In a large nonstick skillet, saute the onion, carrot and chopped stems in oil until crisp-tender., Add the garlic, salt, cumin and coriander. Cook and stir for 1 minute. Add broth and currants; bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. Fluff with a fork. Stir in parsley and mint. Stuff into mushroom caps., Place on a baking sheet. Bake at 400° until mushrooms are tender, 10-15 minutes.

COUSCOUS WITH SAUTéED MUSHROOMS

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!).