Mushroom Spinach Couscous Recipes

COUSCOUS-STUFFED MUSHROOMS

Steps:

• Remove mushroom stems; discard or save for another use. Set caps aside. In a large nonstick skillet, saute onions and garlic in oil for 1 minute. Stir in wine or broth and soy sauce; add mushroom caps. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender. Remove mushrooms with a slotted spoon, reserving liquid in skillet. Place mushrooms stem side down on paper towels. , In a large saucepan, bring broth to a boil. Stir in couscous. Remove from he heat; cover and let stand for 5 minutes. Fluff with fork; add to reserved mushroom liquid. Cover and cook on low until liquid is absorbed, about 5 minutes. Add the next five ingredients and toss gently. , Sprinkle inside of mushroom caps with salt and pepper. Stuff with couscous mixture. Place in an 11x7-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until stuffing is lightly browned.

HAM & SPINACH COUSCOUS

Steps:

• In a large saucepan, combine the water, ham, spinach and garlic salt. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Sprinkle with cheese.

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.

SPINACH AND MUSHROOM COUSCOUS WITH FETA

Steps:

• Heat oil and garlic in a large skillet over medium-high heat.
• Add mushrooms and cook 1 minute.
• Add remaining ingredients, except pine nuts and cheese, and bring to a boil; cover and remove from heat. Let stand for 5 minutes.
• Toast the pine nuts lightly.
• After 5 minutes, fluff with a fork and sprinkle with pine nuts and cheese.
• Devour!

COUSCOUS WITH MUSHROOMS, SPINACH AND CHICKEN

Steps:

• In large skillet, heat olive oil over medium. Add chicken, onion, garlic; cook 3-4 minutes, stirring frequently until chicken is cooked.
• Stir in spinach, mushrooms, water, wine, and contents of Spice Sack, bring to boil.
• Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff couscous with fork, sprinkle with parmasean cheese.

SPINACH MUSHROOM COUSCOUS

Steps:

• Bring broth, salt, and 1 teaspoon oil to a boil in a medium saucepan.
• Stir in couscous. Cover.
• Remove from heat; let stand at least 5 minutes.
• Heat 12-inch skillet and add 1 tablespoon oil, garlic, and onion. Saute for 5 minutes or until onion becomes translucent.
• Add mushrooms and saute another 5 minutes.
• Add spinach and toss well to coat leaves with oil. Saute 5 minutes.
• When the leaves are wilted, remove skillet from heat. Add prepared couscous, olives, cheese, lemon juice, pepper, and cilantro.
• Mix well and serve.

MUSHROOM SPINACH COUSCOUS

Steps:

• Heat oil and garlic in a large skillet over medium-high heat. Add mushrooms and cook 1 minute. Add remaining ingredients, except cheese, and bring to a boil; cover and remove from heat. Let stand for 5 minutes; fluff with a fork and sprinkle with cheese. Yields about 1/2 cup per serving.