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Wild Mushroom Couscous

Type: Rice
Serves: 6 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
1   Onion - minced
3/4 lb 340g / 11ozPortobello 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 1185mlWater
2   Chicken bouillon cubes
1 teaspoon 5mlHerbes de Provence
1/4 teaspoon 1.3mlRed pepper flakes - or to taste
1/2 teaspoon 2.5mlLemon pepper
1 2/3 cups 394mlCouscous
3 tablespoons 45mlSnipped 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.

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


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