COUSCOUS, SPICY PORTABELLA COUSCOUS
YIELD: 4 Portions
INGREDIENTS • 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)
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.
The Mushroom Council (www.mushroomcouncil.com)
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