Mushroom and Lemon Couscous |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I tried this wonderful recipe I got from a box of Near East Couscous mix and it was a great hit and side dish. Try it for a change of pace side dish. Ingredients:
3 tablespoons olive oil (2 tblsp for mushroom prep, 1 tblsp for couscous) |
1/2 cup green onion (sliced) |
1 cup mushroom (sliced) |
1 garlic clove (pressed or minced) |
1 (5 1/2 ounce) box couscous (near east wild mushrooms and herbs ) |
14 ounces chicken broth (reduced fat, low sodium) |
2 tablespoons lemon juice |
1/2 cup parmesan cheese |
1 teaspoon fresh chives (chopped ) |
Directions:
1. In a large skillet, heat olive oil over medium heat.
2. Add green onions, mushrooms and garlic .
3. Cook about 2 to 3 minutes or until tender.
4. Set aside to be used in next steps below.
5. Meanwhile, in a saucepan, combine 1 tablespoon of olive oil, chicken broth, lemon juice with contents of spice pack and stir.
6. Bring to a boil.
7. Stir Couscous into the boiling chicken broth and spice mix.
8. Remove from heat.
9. Stir in mushroom mix, parmesan cheese and chives into the Couscous.
10. Fluff lightly with a fork.
11. Cover and let stand for 5 minutes.
12. Serve and enjoy.
|
|