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.
COUSCOUS PILAF
Looking for a couscous recipe? Then check out this pilaf packed with mushroom, bell pepper and nuts - a side or main dish that can be made ready in 40 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
- Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
- Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
- Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.
Nutrition Facts : Calories 380, Carbohydrate 63 g, Cholesterol 15 mg, Fat 1, Fiber 6 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg
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
COUSCOUS PILAF
Make and share this Couscous Pilaf recipe from Food.com.
Provided by Rainberry Blues
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve chicken bouillon cubes in 2 ½ cups water in large saucepan.
- Bring to a boil; add carrots and onion.
- Cover and reduce heat to low.
- Boil 15 minutes or until carrots are done.
- Add salt, pepper, and couscous.
- Cook, uncovered, 1 minute.
- Add butter.
- Cook and stir 2 minutes.
- Cover and let stand 10 minutes.
- Stir and serve.
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