Spinach Mushroom Couscous Recipes
MUSHROOM COUSCOUS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
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
Adapted from the Weight Watchers website, this dish is really quick and goes great with chicken, burgers, or as a light meal in itself!
Provided by JessHinkson
Categories Spinach
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
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!
SPINACH MUSHROOM COUSCOUS
This is a healthy one dish meal that can be made in 30 minutes. Can use regular couscous, but I prefer the whole grain variety for this dish because it has great texture.
Provided by Maureenie
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 257.6, Fat 18.9, SaturatedFat 6.3, Cholesterol 26.8, Sodium 877.8, Carbohydrate 15.2, Fiber 3.9, Sugar 5.5, Protein 11
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- In a large skillet, cook the diced onion and mushrooms in olive oil, over medium heat, until all of the liquid has evaporated and the mushrooms have started to brown.
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- In a medium saucepan heat butter and oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened. Add onion and garlic and cook until softened. Reserve ½ mushroom mixture to top plates with prior to plating.
- To the mushroom mixture add water, salt and bring to a boil. Add couscous. Stir to combine. Cover pan and remove from heat. Set aside until liquid has been absorbed. Approximately 10 minutes.
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- Heat oil in medium saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until tender, stirring occasionally. Add water, drained tomatoes and Italian seasoning to saucepan; bring to a boil.
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- Bring a medium sized saucepan with the vegetable broth to a boil, then reduce heat to a simmer and add the couscous. Cook covered for about 10 minutes.
- While the couscous is cooking, melt 1 tbsp of butter with 1/2 tbsp of olive oil in a nonstick pan over medium-high heat. Add 1/2 tbsp of oregano, 1/2 tbsp of thyme, shallots, crushed garlic, and salt and pepper to taste. Cook for about 1 minute, until fragrant then add the mushrooms and cook 4-5 minutes. Set aside.
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- In a small saucepan, bring broth, salt and olive oil to a boil over medium-high heat. Once the mixture comes to a boil, stir in the couscous, cover with a tight-fitting lid and remove from heat. Let the mixture stand undisturbed for 5 minutes. Remove lid and fluff the couscous with a fork. Transfer to medium-sized serving bowl and set aside.
- Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add diced onion and cook 3–4 minutes until translucent. Add the garlic and cook for 1 additional minute.
- Add mushrooms to the skillet and toss to coat in the oil. Cook for 23 minutes, then add the chicken broth and kosher salt and cook until all of the liquid has evaporated.
- Once the liquid has evaporated, add the mushroom mixture to the bowl containing the couscous then stir to combine and set aside.
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- Set turbo oven temperature to 400°F(200°C). Place the couscous into a large bowl and pour over boiling water to cover. Leave to stand, stirring occasionally.
- In a baking dish combine olive oil and onion. Put in preheated turbo oven and cook for 3-5 minutes until browned. Drain the couscous.
- Remove onion mixture from turbo oven. Stir into the softened onion the tomatoes, lemon rind and juice, spinach, liquid stock, pine nuts, shrimp, seasonings, and 1/4 pint (150 ml) boiling water. Stir in couscous, cover turbo oven and cook for 20-25 minutes. Serve couscous with shrimps and spinach immediately.
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