COUSCOUS WITH SAUTéED MUSHROOMS

Couscous With Sautéed Mushrooms image

Provided by No-Brussel-Sprouts

Categories Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 12

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1 cup couscous
1 1/2 cups vegetable broth (or try beef or chicken stock)
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
2 garlic cloves, pressed (or crushed and chopped)
1/2 red bell pepper, diced
1 -2 cup sliced mushrooms (I used white button, but feel free to try more exotic varieties)
1 tablespoon pine nuts (optional)
2 tablespoons chives, finely chopped (or parsley or whatever you have for a nice fresh green "finish")
salt
pepper

Steps:

In a small pot with tight fitting lid bring 1-1/2 cups broth to boil.
Add 1 cup couscous.
Stir until broth returns to boil, cover with lid, remove from heat and let sit (covered) for at least five minutes.
Heat olive oil and butter in pan on medium high heat.
Add mushrooms and onions, and a dash of salt and pepper. Sauté for 2-5 minutes.
Add garlic and bell peppers and sauté for an additional 5 minutes until mushrooms are nicely browned and onion and peppers are tender.
Clear a spot in the middle of the pan and heat pine nuts, let them get a little brown if you like, it will bring out more of their flavour. (Or toast them separately - I'm just too lazy!).
Fluff hot cooked couscous with a fork, mix in sautéed mushrooms etc. Top with chives. Enjoy! (We love this recipe with grilled chicken thighs or steak, but it's a great addition to a meatless/vegetarian dinner as well!).

Nutrition Facts : Calories 320.1, Fat 8.9, SaturatedFat 3.2, Cholesterol 10.2, Sodium 43.5, Carbohydrate 50.8, Fiber 4.2, Sugar 2.9, Protein 8.9