Wild Mushroom Couscous

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Onion - minced
3/4 lb	340g / 11oz	Portobello or white mushrooms - trimmed, wiped
		Clean and sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Italian sweet turkey sausage - sliced
5 cups	1185ml	Water
2		Chicken bouillon cubes
1 teaspoon	5ml	Herbes de Provence
1/4 teaspoon	1.3ml	Red pepper flakes - or to taste
1/2 teaspoon	2.5ml	Lemon pepper
1 2/3 cups	394ml	Couscous
3 tablespoons	45ml	Snipped fresh dill
		Extra-virgin olive oil - for garnish
		Freshly-grated Parmesan - as garnish

Recipe Instructions

In a large nonstick skillet set over moderate heat, warm the oil until hot. Add the onion and cook, stirring, 5 minutes. Add the mushrooms and salt and pepper and cook, stirring occasionally, for 5 minutes more.

Add the sausage and cook, stirring, until no longer pink. Add the water, bouillon cubes, herbes de Provence, red pepper flakes, and lemon pepper, bring to a boil and simmer, stirring for 2 minutes. Add the couscous and simmer, stirring occasionally until tender.

Before serving stir in the dill. Serve the couscous in bowls, drizzled with extra virgin olive oil and freshly grated Parmesan if desired.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A57) - from the TV FOOD NETWORK

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