Mushroom and White Bean Stew over Couscous

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Mushroom and White Bean Stew over Couscous

 

1 1/2 pounds small whole white mushrooms

1 1/2 cups couscous

1 pound can stewed tomatoes

1 pound can cannellini beans (white kidney beans), rinsed and drained

1/4 cup chopped fresh parsley

grated Parmesan cheese (optional)

1 cup diced onions

4 cloves garlic, chopped

1 1/2 tsp dried Italian seasoning

2 cups water

2 pinches cayenne pepper

 

Quickly rinse and dry the mushrooms, and trim off the ends of the stems. Cut any

large mushrooms in half.

Coat a large nonstick wok or 12-inch skillet with olive-oil cooking spray and

preheat over medium to medium-high heat. Add the mushrooms, onions, garlic, and

Italian seasoning, and cook, stirring often, for 8 to 10 minutes, or until the

mushrooms are tender.

While the mushrooms are cooking, place the water in a 1-quart saucepan, and

bring to a boil over high heat. Stir in the couscous and cover. Remove from the

heat, and allow to sit for 5 minutes, or until all of the water has been

absorbed.

Using a knife, slightly cut up the tomatoes in the can. Add the tomatoes, beans,

and cayenne pepper to the mushroom mixture. Stir to mix, and cook for about 3

minutes, or until heated through.

Stir the parsley into the couscous. Divide the couscous among individual serving

plates, and top with the stew. Serve immediately, as is or topped with a

sprinkling of Parmesan cheese.

Yields 4 servings

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