Wild Mushroom and Soy Sausage Couscous

[Guest guest]

Wild Mushroom and Soy Sausage Couscous

 

2 tablespoons olive oil

1 onion, minced

3/4 pound portobello or white mushrooms, trimmed,

wiped clean, sliced

salt, to taste

freshly ground black pepper, to taste

1 soy sausage, sliced

5 cups water

2 bouillon cubes

1 teaspoon herbes de Provence

1/4 teaspoon red pepper flakes or to taste

1/2 teaspoon lemon pepper

1 2/3 cups couscous

3 tablespoons snipped fresh dill

extra virgin olive oil for garnish

freshly grated Parmesan as garnish

 

In a large nonstick skillet set over moderate heat,

warm the oil until hot.

Add the onion and cook, stirring, 5 minutes. Add the

mushrooms and salt and pepper and cook, stirring

occasionally, for 5 minutes more.

Add the sausage and cook, stirring, until hot.

Add the water, bouillon cubes, herbes de Provence, red

pepper flakes, and lemon pepper, bring to a boil and

simmer, stirring for 2 minutes.

Add the couscous and simmer, stirring occasionally

until tender.

Before serving stir in the dill. Serve the couscous in

bowls, drizzled with extra virgin olive oil and

freshly grated Parmesan if desired.

Serves 4 to 6.

 

 

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