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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Couscous with Mushrooms

Recipe courtesy of Jamie Deen

Wild Mushroom Couscous

Recipe courtesy of Padma Lakshmi

Chicken and Mushrooms with Couscous

Recipe courtesy of Food Network Kitchen

Pork Tenderloin with Mushrooms and Couscous

Recipe courtesy of Food Network Kitchen

Boeuf Bourguignon with Mushroom Couscous

Recipe courtesy of Kitty Morse

Couscous Risotto with Wild Mushrooms and Pecorino Cheese

Recipe courtesy of John Ash

Browse Reviews By Keyword

          Latest Stories