Moroccan Mushrooms With Couscous Recipes

MOROCCAN MUSHROOM COUSCOUS

Steps:

• Heat 2 tablespoon oil add mushrooms seasoned with salt and pepper saute till tender.
• Remove from pan and add 2 tablespoons oil, onions, garlic and spices cook for an other 5 minutes.
• Add orange juice and zest simmering till reduced to 1 cup.
• In a medium bowl Add 1 cup hot water to couscous and raisins season with salt and pepper remove let stand for 10 minutes.
• For presentation plate the couscous on a large platter top with mushrooms and pour sauce on top. Just before serving toss together.

MUSHROOM COUSCOUS WITH MOROCCAN FLAVORS

Steps:

• Heat oil over medium heat then add mushrooms, onion, & garlic, saute till tender.
• Pour in the broth & spices the simmer for 3 minutes. Remove from the heat & stir in the couscous.
• Let stand, covered, for 10 minutes then fluff with a fork. Serve alone or as a side dish.

MOROCCAN COUSCOUS

Steps:

• Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.
• Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.

MUSHROOM COUSCOUS

Steps:

• Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.