Special Diets

Spicy Portabella Couscous

• From: Mushroom Council

Ingredients

• 12 oz 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)

Portabella mushrooms take on a Middle Eastern flair in this dish with the flavors of cumin, cinnamon, and orange.

Directions

• 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.