Spicy Portabella Couscous

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Spicy Portabella Couscous

 

12 ozs. portabella mushrooms

1/4 cup olive oil, divided

1/2 tsp. salt, divided

1/4 tsp. ground black pepper, divided

1/2 cup thinly sliced onion

1 tsp. ground cumin

1/4 tsp. ground cinnamon

1 1/2 cups orange juice

1 cup couscous, uncooked

 

Trim portabella stems, if attached; slice mushrooms.

In a large skillet, heat 2 tablespoons of the olive oil over medium high heat.

Add portabellas; sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the

pepper. Cook, stirring occasionally, until tender, about 7 minutes; remove from

skillet to a plate; cover to keep warm.

Add remaining two tablespoons of olive oil to skillet. Stir in onion, cumin and

cinnamon; cook and stir until tender, about 5 minutes. Add orange juice, cook

at a brisk simmer until liquid reduces to 1 cup, about 5 minutes.

Meanwhile, prepare couscous: In a medium saucepan, bring 1 cup water to a boil.

stir in couscous, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon

pepper.

Remove from heat, cover and let stand for 10 minutes. If desired, stir in

sliced green onions, golden raisins and sliced almonds. To serve, divide

couscous among 4 plates; top each with portabellas; drizzle with orange-cumin

sauce. Serves 4.

 

 

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