Spicy Portabella Couscous
Recipe courtesy of the Mushroom Council.
12 ounces portabella mushrooms
1/4 cup olive oil - divided use
1/2 teaspoon salt - divided use
1/4 teaspoon ground black pepper - divided use
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)
- Trim portabellas if stems are attached; slice mushrooms.
- In a large skillet, heat 2 tablespoon 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 2 tablespoon 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 and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat; cover and let stand for 10 minutes until water is absorbed. (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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 354; Total Fat: 14g; Cholesterol: 0mg; Total Carbs: 49g; Fiber: 4g; Protein: 8g; Sodium: 10mg.
Recipe and photograph courtesy of the Mushroom Council.