Spicy Couscous With Mushrooms Recipes

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COUSCOUS WITH MUSHROOMS



Couscous with Mushrooms image

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

1-1/4 cups water
2 tablespoons butter
2 teaspoons chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked couscous
1 can (7 ounces) mushroom stems and pieces, drained

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.

MUSHROOM COUSCOUS



Mushroom Couscous image

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.

SPICY COUSCOUS



Spicy Couscous image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons canola oil
2 teaspoons minced garlic
1 teaspoon crushed red pepper flakes
2 cups chicken broth
1 (10-ounce) box couscous
Salt and freshly ground black pepper

Steps:

  • Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

MOROCCAN MUSHROOMS WITH COUSCOUS



Moroccan mushrooms with couscous image

This filling Moroccan meal is packed full of vitamins and vegetables

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11

1 red onion , sliced
1 tsp olive oil
½ tsp ground cinnamon
1 tsp ground cumin
300g mushroom , quartered
400g can chopped tomatoes
410g can chickpeas , rinsed and drained
1 tsp clear honey
175g couscous
50g soft dried apricots , diced
handful flat-leaf parsley , roughly chopped

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.

Nutrition Facts : Calories 245 calories, Fat 4 grams fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium

COUSCOUS WITH SAUTéED MUSHROOMS



Couscous With Sautéed Mushrooms image

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

1 cup couscous
1 1/2 cups vegetable broth (or try beef or chicken stock)
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
2 garlic cloves, pressed (or crushed and chopped)
1/2 red bell pepper, diced
1 -2 cup sliced mushrooms (I used white button, but feel free to try more exotic varieties)
1 tablespoon pine nuts (optional)
2 tablespoons chives, finely chopped (or parsley or whatever you have for a nice fresh green "finish")
salt
pepper

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

SHRIMP WITH ZUCCHINI AND SPICY COUSCOUS



Shrimp with Zucchini and Spicy Couscous image

A one-skillet dinner that borrows flavors from chile verde. The couscous gets tang and heat from the salsa, and earthy notes from canned green chiles.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced (1 cup)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1 zucchini, halved lengthwise and cut into 1/4-inch-thick slices (2 cups)
1 cup green salsa, such as Xochitl, plus more for serving
1 can (4.5ounces) chopped mild green chiles, such as Old El Paso
1 cup couscous
1 pound peeled, deveined large shrimp
1/2 cup frozen peas
Sour cream and sliced radishes, for serving

Steps:

  • Heat a large straight-sided skillet over medium-high. Swirl in oil. Add onion and 1 teaspoon salt; cook, stirring, 1 minute. Add zucchini; cook until beginning to soften, about 2 minutes. Add salsa, chiles, and 1/4 cup water; bring to a boil. Stir in couscous, then top with shrimp in an even layer. Reduce heat to low, cover, and cook 5 minutes.
  • Sprinkle with peas, cover, and cook until shrimp are opaque and couscous has absorbed all of liquid, 1 to 2 minutes more. Serve with sour cream, sliced radishes, and more salsa.

SPICY COUSCOUS WITH MUSHROOMS



Spicy Couscous With Mushrooms image

Make and share this Spicy Couscous With Mushrooms recipe from Food.com.

Provided by Norahs Girl

Categories     Grains

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1 cup couscous, plus
3 tablespoons couscous
1/2 teaspoon turmeric
1/2 teaspoon coriander
1 small cinnamon stick
2 cups vegetable stock or 2 cups chicken stock
1/2 lb mushroom
1/2 teaspoon salt
1/2 teaspoon cumin
1 star anise
1 bunch chives, chopped

Steps:

  • Melt butter in a saucepan, add mushrooms, cover and cook until soft.
  • Stir in couscous, salt, turmeric, cumin, coriander, anise, cinnamon and chives.
  • Cook for 1-2 minutes.
  • Pour vegetable stock over the mixture, cover and set aside for 5 minutes until the liquid is absorbed.
  • Fluff up and serve.

Nutrition Facts : Calories 188.9, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 240.4, Carbohydrate 27.9, Fiber 2.1, Sugar 0.6, Protein 5.6

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