This weekend, I went to the store with my friends and I spontaneously decided to buy some dried couscous. I’ve never made couscous at home before, but I really wanted to try cooking something different. The last time I was adventurous with a different type of whole grain was when I bought some barley and made an amazing warm barley salad. Nutritionally, couscous is high in vitamin content, especially the B-vitamins. In culinary regards, there are many varieties of couscous; it is a wonderfully light and fluffy grain that remains very moist after cooking. It’s also great warm or cold!
Last night, I didn’t follow any specific recipe. Instead, I did what I like to do most: I looked in my fridge and freezer and used what was there. I found some crimini mushrooms and mozzarella cheese, and I instantly knew that I had to make a mushroom couscous. There’s something truly special about the flavor of sautéed mushrooms with shallots and garlic. I threw in some other ingredients to give it a boost in nutrients, and the melted chunks of mozzarella cheese were divine.
Try out this great recipe for a simple and delicious weekday dinner.
Serving size: 1.5 cups
Servings made: 5
Cost: $1.60/serving = $8.00
2 cups of dried couscous
5 cups of water
2 tbsp of canola oil
4 shallots, diced
4 cloves of garlic, sliced
8-10 oz of crimini mushrooms, sliced
8 oz of grilled chicken, diced
salt and pepper, to taste
2 yams, roasted and roughly chopped
1/2 cup of fresh mozzarella cheese, diced (up it to 1 cup if you want it extra cheesy)
3 green onions, chopped
In a medium sized pot, combine the couscous and water until it boils. Lower the heat to low and let it simmer until the water is fully absorbed (5-7 mins; it cooks REALLY fast). When done, pour the couscous in a large bowl.
Heat a nonstick pan on medium high heat until hot (3-4 mins). Add the oil and wait for 1 min while it gets hot. Throw in the shallots and garlic and sautée them for 2 mins. Add the mushrooms and cook them until the mushrooms soften and their brown color deepens (5-7 mins). Adjust with salt and pepper. Add roasted yams and chicken to the pan and cook for another 3-4 minutes. Combine the mixture with the cooked couscous and immediately add the cheese and onions. Serve warm.
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