Spicy Portabella Couscous

Recipe courtesy of the Mushroom Council and mushroominfo.com

 

Yield: 4

Ingredients

12 ounces Portabella mushrooms
1/4 cup olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
1/2 cup thinly sliced onion
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 1/2 cups orange juice
1 cup couscous (uncooked)

Directions

Trim portabella stems, if attached; slice mushrooms. In a large skillet, heat 2 tablespoons of the olive oil over medium high heat. Add portabellas; sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Cook, stirring occasionally, until tender, about 7 minutes; remove from skillet to a plate; cover to keep warm. Add remaining two tablespoons of olive oil to skillet. Stir in onion, cumin and cinnamon; cook and stir until tender, about 5 minutes. Add orange juice, cook at a brisk simmer until liquid reduces to 1 cup, about 5 minutes.

Meanwhile, prepare couscous: In a medium saucepan, bring 1 cup water to a boil. stir in couscous, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Remove from heat, cover and let stand for 10 minutes. If desired, stir in sliced green onions, golden raisins and sliced almonds. To serve, divide couscous among 4 plates; top each with portabellas; drizzle with orange-cumin sauce.

 

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