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YIELD: 4 Portions

• 12.00 ounces portabella mushrooms
• 0.25 cup olive oil, divided
• 0.50 tsp. salt, divided
• 0.25 tsp. ground black pepper, divided
• 0.50 cup thinly sliced onion
• 1.00 tsp. ground cumin
• 0.25 tsp. ground cinnamon
• 1.50 cups orange juice
• 1.00 cup couscous (uncooked)

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.

The Mushroom Council (


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