Mushroom Couscous

Mushroom Couscous


2 cup couscous
2 cup water
1 cup raisins
1/2 cup cashews (or soft almonds or both)
1 tbsp Italian seasoning
1 tsp paprika
1 tsp lemon pepper
salt, to taste
pepper, to taste
1 onion, chopped
1/2 tomato, chopped
1 zucchini, skinned and chopped
1 package mushrooms, sliced

1 tbsp oyster sauce

  1. Boil water in pot. When boiling, remove from heat and stir in couscous. Cover and let sit for 10 minutes. 
  2. Add raisins, nuts, spices, salt and pepper into the cooked couscous.
  3. In a skillet, brown onions. When brown, add tomato. After 3 minutes, add zucchini and oyster sauce. When zucchini is soft enough to eat, add it to couscous mixture.
  4. In the same skillet, spray pan with oil and sauté mushroom. Cover for 2 minutes to sweat out mushrooms. (You want to add a little bit of the water into the couscous mixture.) Cook for an additional minute.
  5. Add mushrooms to couscous mixture.
  6. Add more seasoning as needed and adjust to your liking.

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