- Cook Time
- Prep Time
- 4 ServingsServings
- 12 ounces Portabella mushrooms
- 1/4 cup Olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper, divided
- 1/2 cup thinly sliced onion
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups orange juice
- 1 cup couscous (uncooked)
1 Trim portabella stems, if attached; slice mushrooms. In a large skillet, heat 2 tablespoons of the olive oil over medium high heat.
2 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.
4 Add orange juice, cook at a brisk simmer until liquid reduces to 1 cup, about 5 minutes.
5 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.
6 Remove from heat, cover and let stand for 10 minutes. If desired, stir in sliced green onions, golden raisins and sliced almonds.
7 To serve, divide couscous among 4 plates; top each with portabellas; drizzle with orange-cumin sauce.
Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com