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.
MUSHROOM COUSCOUS
Provided by Food Network
Number Of Ingredients 11
Steps:
- In a saute pan, add oil, heat until the oil starts to lightly smoke. Add the mushrooms, stir until golden brown. Add the shallots, season to taste with salt and pepper. Reserve and let cool. Place the couscous into a mixing bowl, add the butter and knead the butter into the pasta. Add the sauteed mushrooms and stir. Place the stock into a saucepan and bring to a boil, pour the boiling stock over the couscous and cover with plastic film; this method will steam the pasta without overcooking it. Let sit for 15 minutes. Add tomato concasse, chive, parsely, dill, lime juice and butter. Stir and serve warm.
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 WITH MUSHROOMS
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
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.
MOROCCAN MUSHROOMS WITH COUSCOUS
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
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
MUSHROOM VEGGIE COUSCOUS
In her Howell, Michigan kitchen, Ann Berger dresses up quick-cooking couscous with mushrooms, green onions and carrot. Seasoned with white wine, thyme and garlic, it's a comforting menu addition that complements most any main course.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring broth and wine or additional broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes., Meanwhile, in a large nonstick skillet, saute onion and garlic in oil for 2 minutes. Add mushrooms; cook and stir 2 minutes longer. Add the carrot, green onions, parsley, salt, thyme and pepper; cook and stir for 2 minutes or until vegetables are tender. Fluff couscous with a fork; stir into vegetable mixture. Sprinkle with almonds.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 258mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
AUBERGINE AND MUSHROOM COUSCOUS
This is another example of something I came up with while rummaging through my cupboard. The reason I am using the term aubergine rather than "eggplant" is because I came up with this recipe while in France. This is wonderful as a side dish to grilled meats such as lamb, steak or chicken.
Provided by dk683
Categories Southwest Asia (middle East)
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix the aubergine and the mushrooms with 1/2 teaspoon of salt, 1/2 teaspoon curry spice and 1/2 teaspoon black pepper. Set them aside for 2-3 minutes to 'degorge' the aubergines; to rid them of bitterness.
- In the meantime, mix the couscous, raisins, 1/2 teaspoon salt, 1/2 teaspoon curry spice, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme in a bowl.
- In a frying pan, saute the aubergine and the mushrooms in the E.V olive oil until softened and browned, about 5 minutes.
- Pour boiling water over the spiced couscous so that the water comes about 1/4 inch. Cover with a lid and let stand for 2 minutes.
- NOTE: After the 2 minutes, fluff the couscous with a fork and test to see if it is cooked enough. If it still has a bite to it, add another tablespoon or so of water and recover to cook another 30 seconds or so.
- Take the lid off the couscous and add the teaspoon of butter and fluff with a fork. Add the sauteed mushrooms and aubergine.
ROASTED PECAN COUSCOUS WITH SUN DRIED TOMATOES AND MUSHROOMS
Roasted pecans, sauteed onion, mushrooms, and garlic marry beautifully with Parmesan, sun-dried tomato pesto, and couscous. If you wish, stir in cooked chicken and more veggies to make it a complete meal. I regularly add shelled edamame for a boost of meatless protein.
Provided by MRSKNIGHT
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Spread the pecan pieces onto a baking sheet and place in a cold oven.
- Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
- Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
- Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.
Nutrition Facts : Calories 471.4 calories, Carbohydrate 38.8 g, Cholesterol 18.9 mg, Fat 31.3 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 222.2 mg, Sugar 5.3 g
More about "couscous with sautéed mushrooms recipes"
COUSCOUS PILAF WITH SAUTEED MUSHROOMS - JO COOKS
From jocooks.com
4.5/5 (45)Total Time 30 minsCategory Dinner, Main Course, Side DishCalories 359 per serving
- In a large skillet heat the 1 tbsp of the olive oil over medium high heat. Add the sliced mushrooms and saute until they start to brown, about 3 to 5 minutes. Remove from skillet and set aside.
- In the same skillet add the remaining olive oil, add chopped onion, celery, carrot and cook for 3 to 5 minutes until the onion is translucent and celery is tender.
- Add the coriander, cumin, onion powder and stir in the white wine. Add the couscous and vegetable stock, season with salt and pepper and stir well. Turn the heat down and cook for about 7 minutes. At this point most of the liquid should be absorbed.
- Add the hot sauce and frozen peas and continue cooking for another 2 to 3 minutes until the remainder of the liquid is absorbed. Stir in the mushrooms.
COUSCOUS WITH MUSHROOM RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ISRAELI COUSCOUS WITH MUSHROOMS AND THYME - MY CASUAL PANTRY
From mycasualpantry.com
ISRAELI COUSCOUS WITH SAUTEED MUSHROOMS, PINE NUTS AND SUN …
From recipeland.com
COUSCOUS PILAF WITH SAUTEED MUSHROOMS - ALL INFORMATION ABOUT …
From therecipes.info
COUSCOUS WITH SAUTEED MUSHROOMS - BIGOVEN.COM
From bigoven.com
COUSCOUS WITH SAUTéED MUSHROOMS & ONIONS | RECIPE | STUFFED …
From pinterest.com
SAUTEED GARLIC AND PARMESAN MUSHROOMS - JO COOKS
From jocooks.com
COUSCOUS WITH MUSHROOMS AND HERBS – MUSHROOM COUNCIL
From mushroomcouncil.com
COUSCOUS WITH MUSHROOMS | PAULA DEEN
From pauladeen.com
MUSHROOM MEDITERRANEAN COUSCOUS RECIPE - OH MY CREATIVE
From ohmy-creative.com
ISRAELI COUSCOUS WITH ROASTED MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
ISRAELI COUSCOUS WITH SPINACH AND MUSHROOMS FROM THE FITCHEN
From thefitchen.com
SAUTEED ASPARAGUS AND MUSHROOMS - FOOLPROOF LIVING
From foolproofliving.com
MUSHROOM COUSCOUS RECIPES
From koffiemachines.nu
COUSCOUS PORTOBELLO MUSHROOM RECIPE - SEASIDEPOOLS.CA
From seasidepools.ca
MUSHROOM COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
COUSCOUS SALAD RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
MUSHROOM COUSCOUS | READY SET EAT
From readyseteat.com
COUSCOUS PILAF WITH SAUTEED MUSHROOMS – MARAL IN THE KITCHEN
From maralskitchen.com
PEARL COUSCOUS WITH MUSHROOMS - TARA'S MULTICULTURAL TABLE
From tarasmulticulturaltable.com
QUICK ISRAELI COUSCOUS RECIPE WITH MUSHROOMS - JZ EATS
From jz-eats.com
RECIPE—MUSHROOM GARLIC COUSCOUS
From divadicucina.com
COUSCOUS PILAF WITH SAUTEED MUSHROOMS - MEAL PLANNER PRO
From mealplannerpro.com
COUSCOUS WITH MUSHROOMS & SUN-DRIED TOMATOES RECIPE
From eatingwell.com
TOASTED ISRAELI COUSCOUS WITH MUSHROOMS - THE MIDNIGHT BAKER
From bakeatmidnite.com
MOROCCAN MUSHROOM COUSCOUS SALAD RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
MUSHROOM COUSCOUS RECIPES
From bairamtv.ro
COUSCOUS WITH SAUTéED MUSHROOMS RECIPE - FOOD.COM | RECIPE
From pinterest.com
MUSHROOM COUSCOUS RECIPES - POORMANSPORTER.ORG
From poormansporter.org
COUSCOUS WITH MUSHROOMS AND ONIONS - CREATE THE MOST …
From recipeshappy.com
COUSCOUS WITH SAUTEED MUSHROOMS AND KIDNEY BEANS RECIPE
From mygingergarlickitchen.com
COUSCOUS PILAF WITH SAUTEED MUSHROOMS (JPCOOKS) | ELKE'Z RECIPEZ
From elkezrecipes.wordpress.com
BEST COUSCOUS RECIPE WITH MUSHROOMS AND HERBS
From chocolateandlace-usa.com
MUSHROOM COUSCOUS | COUSCOUS RECIPES, BALSAMIC MUSHROOMS, …
From pinterest.ca
MUSHROOM COUSCOUS | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love