Mushroom And Lemon Couscous Recipes
LEMON COUSCOUS
This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.
Provided by redveeder
Categories Side Dish
Time 15m
Yield 3
Number Of Ingredients 9
Steps:
- Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
- Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g
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.
SPINACH MUSHROOM COUSCOUS
This is a healthy one dish meal that can be made in 30 minutes. Can use regular couscous, but I prefer the whole grain variety for this dish because it has great texture.
Provided by Maureenie
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Bring broth, salt, and 1 teaspoon oil to a boil in a medium saucepan.
- Stir in couscous. Cover.
- Remove from heat; let stand at least 5 minutes.
- Heat 12-inch skillet and add 1 tablespoon oil, garlic, and onion. Saute for 5 minutes or until onion becomes translucent.
- Add mushrooms and saute another 5 minutes.
- Add spinach and toss well to coat leaves with oil. Saute 5 minutes.
- When the leaves are wilted, remove skillet from heat. Add prepared couscous, olives, cheese, lemon juice, pepper, and cilantro.
- Mix well and serve.
Nutrition Facts : Calories 257.6, Fat 18.9, SaturatedFat 6.3, Cholesterol 26.8, Sodium 877.8, Carbohydrate 15.2, Fiber 3.9, Sugar 5.5, Protein 11
MUSHROOM AND LEMON COUSCOUS
I tried this wonderful recipe I got from a box of Near East Couscous mix and it was a great hit and side dish. Try it for a change of pace side dish.
Provided by Buddybearr
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat olive oil over medium heat.
- Add green onions, mushrooms and garlic .
- Cook about 2 to 3 minutes or until tender.
- Set aside to be used in next steps below.
- Meanwhile, in a saucepan, combine 1 tablespoon of olive oil, chicken broth, lemon juice with contents of spice pack and stir.
- Bring to a boil.
- Stir Couscous into the boiling chicken broth and spice mix.
- Remove from heat.
- Stir in mushroom mix, parmesan cheese and chives into the Couscous.
- Fluff lightly with a fork.
- Cover and let stand for 5 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 317.7, Fat 14.6, SaturatedFat 3.8, Cholesterol 11, Sodium 532.2, Carbohydrate 33.5, Fiber 2.5, Sugar 1.2, Protein 12.8
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- In a medium saucepan heat butter and oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened. Add onion and garlic and cook until softened. Reserve ½ mushroom mixture to top plates with prior to plating.
- To the mushroom mixture add water, salt and bring to a boil. Add couscous. Stir to combine. Cover pan and remove from heat. Set aside until liquid has been absorbed. Approximately 10 minutes.
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- Bring a medium sized saucepan with the vegetable broth to a boil, then reduce heat to a simmer and add the couscous. Cook covered for about 10 minutes.
- While the couscous is cooking, melt 1 tbsp of butter with 1/2 tbsp of olive oil in a nonstick pan over medium-high heat. Add 1/2 tbsp of oregano, 1/2 tbsp of thyme, shallots, crushed garlic, and salt and pepper to taste. Cook for about 1 minute, until fragrant then add the mushrooms and cook 4-5 minutes. Set aside.
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- In a large skillet, cook the diced onion and mushrooms in olive oil, over medium heat, until all of the liquid has evaporated and the mushrooms have started to brown.
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- In a small saucepan, bring broth, salt and olive oil to a boil over medium-high heat. Once the mixture comes to a boil, stir in the couscous, cover with a tight-fitting lid and remove from heat. Let the mixture stand undisturbed for 5 minutes. Remove lid and fluff the couscous with a fork. Transfer to medium-sized serving bowl and set aside.
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4.6/5 Estimated Reading Time 6 mins
- 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.
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From afarmgirlsdabbles.com
5/5 (3)Category Dinner IdeasCuisine Middle EasternTotal Time 35 mins
- Whisk 2 tablespoons olive oil, lemon juice, lemon zest, 1 clove garlic, and honey in a small bowl. Set aside.
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add couscous and sauté until you see some of the couscous turning a golden brown. This should take about 5 minutes. Then add the chicken broth, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until broth is absorbed and couscous is puffed and tender, about 10 minutes or so. Remove from heat.
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