Couscous & Wild Mushroom Casserole

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Couscous & Wild Mushroom Casserole

 

2 cups (uncooked)Couscous

2 cups Boiling Water

1/4 cup Sun Dried Tomatoes, chopped

1/4 cup Boiling Water

2 Tb Virgin Olive Oil

1 Large White Onion, peeled and chopped

2 cups Chopped Wild Mushrooms, (portobello, shiitake, chanterelle, etc.)

2 Clove Garlic, finely minced or pressed

1 Large Fennel Bulk, trimmed, halved & thinly sliced

1 tsp dried Basil

1 tsp dried Tarragon

2 Tb Red Wine Vinegar

1/4 tsp Sea Salt

1/8 tsp Ground Black Pepper

5 oz. Fontina Cheese, shredded

1/2 tsp Paprika, Hungarian

2 cups Tomato Juice

 

 

 

 

 

Place couscous in a heatproof bowl and add 2 cups boiling water; mix, cover and

let stand for at least 10 minutes. Reserve at room temperature.

 

In a small bowl, soak sun-dried tomatoes in 1/4 cup boiling water. Let stand for

10 minutes. Drain and reserve.

 

Preheat oven to 400°F. Coat a 13 " x 9 " baking dish with cooking spray, set

aside.

 

In a large skillet, heat oil. Using medium heat, sauté tomatoes, onion,

mushrooms, garlic and fennel for 2 minutes. Remove from heat.

 

In a large bowl, combine tomato-onion mixture, Snappee Tom, basil, tarragon,

vinegar, salt, pepper and the couscous. Spread mixture into baking dish.

 

Bake for 25 minutes. Sprinkle top with cheese and paprika. Bake for 5 minutes

more. Serve hot.

 

Makes 6 servings. Servings Size: 1 serving (354g)

 

Author: Roy Pingo, cookbook author & chef

Source: Bob's Red Mill

Formatted by Chupa Babi: 03.09.08

 

Calories 400, Calories from Fat 110, Total Fat 13g, Saturated Fat 5g,

Cholesterol 25mg, Sodium 340mg, Total Carbohydrate 57g, Dietary Fiber 6g, Sugars

6g and Protein 16g.

 

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