Preparation

• 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