Recipe courtesy of Amy Blauberg and Eric Blauberg
Save Recipe Print
Level:
Easy

Ingredients

Directions

In a saute pan, add oil, heat until the oil starts to lightly smoke. Add the mushrooms, stir until golden brown. Add the shallots, season to taste with salt and pepper. Reserve and let cool. Place the couscous into a mixing bowl, add the butter and knead the butter into the pasta. Add the sauteed mushrooms and stir. Place the stock into a saucepan and bring to a boil, pour the boiling stock over the couscous and cover with plastic film; this method will steam the pasta without overcooking it. Let sit for 15 minutes. Add tomato concasse, chive, parsely, dill, lime juice and butter. Stir and serve warm.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Stuffed Mushrooms

Recipe courtesy of Martha Stewart

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Mushroom and Burgundy Stew

Recipe courtesy of Rachael Ray

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Mushroom-Spinach Stuffed Shells

Recipe courtesy of Food Network Kitchen

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Sourdough, Wild Mushroom, and Bacon Dressing

Recipe courtesy of Bobby Flay

Challah Bread- Mushroom Stuffing With Wild Rice and Raisins

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword