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.
WILD FOREST MUSHROOM COUSCOUS
Make and share this Wild Forest Mushroom Couscous recipe from Food.com.
Provided by Kat2355
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil.
- Add couscous, butter and salt.
- Remove from heat and let stand 5 minutes.
- Topping: In a shallow pan, add all"topping" ingredients and cook until mushrooms are tender.
- Mix topping with couscous, serve immediately.
Nutrition Facts : Calories 187, Fat 1.3, SaturatedFat 0.7, Cholesterol 2.5, Sodium 16.6, Carbohydrate 35.9, Fiber 2.6, Sugar 1, Protein 6
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 RISOTTO WITH WILD MUSHROOMS AND PECORINO CHEESE
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Saute the shallots, garlic and Shiitakes in olive oil until lightly colored. Add the couscous and saute for a minute or two longer. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.;
COUSCOUS WITH MUSHROOMS
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
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.
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
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