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| Spicy Portabella Couscous |
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| 12 oz |
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portabella mushrooms |
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| 1/4 cup |
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olive oil, divided |
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| 1/2 tsp |
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salt, divided |
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| 1/4 tsp |
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ground black pepper, divided |
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| 1/2 cup |
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thinly sliced onion |
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| 1 tsp |
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ground cumin |
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| 1/4 tsp |
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ground cinnamon |
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| 1 1/2 cups |
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orange juice |
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| 1 cup |
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couscous (uncooked) |
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| 1 |
Trim portabella stems, if attached; slice mushrooms. |
| 2 |
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. |
| 3 |
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. |
| 4 |
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. |
| 5 |
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. |
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| Servings: 4 |
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| Cooking Tips |
| For a more hearty dish try Israeli Couscous, and use it to fill half a bell pepper. |
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| Recipe Type |
| Side Dish, Vegetarian |
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| Recipe Source |
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