Couscous with mushrooms
Votes: 9
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Couscous and fried mushrooms make a delicious, and most importantly, quick, pilaf that's perfect as a standalone vegetarian dish or as a side dish for roast meat. The mushrooms are sautéed in butter with garlic and thyme, then set aside. The juices left over from frying are used to make a broth for steaming the couscous. Stir the fried mushrooms into the finished couscous, and you'll be amazed at how rich the dish's flavor will be, as if everything had been cooked together.
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Recipe:
In a large skillet over medium-high heat, sauté 8 ounces (220 g) of sliced button mushrooms in butter for 4 to 5 minutes. Season with salt and pepper to taste. Add 1 teaspoon each of chopped garlic and thyme; stir for 1 minute, then transfer to a plate. Add 1 1/4 cups of chicken broth, 2 tablespoons of butter, and a pinch of salt to the skillet. Bring to a simmer, then pour over 1 cup of couscous in a bowl. Cover and let sit for 5 minutes. Stir in chopped parsley and fried mushrooms.
Recipes with similar ingredients: butter, champignon mushrooms, garlic, thyme, bouillon, couscous grain, parsley
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