A family favorite is my couscous with sautéd mushrooms and onions. It's an easy side that goes with just about any main course. Ingredients:
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Dice up your onions and mushrooms and sauté in a pan Sauté onions with olive oil, and add salt and pepper to taste. When nicely caramelized, add in the mushrooms. Cook until they soften. Then add a bit more salt and pepper. Set aside and start the couscous. Put 3 tbsp of olive oil in a skillet, add dry couscous, and cook until golden brown. In the mean time, heat up chicken stock in a sauce pan and add a few pinches of salt and pepper, bringing it to a boil. When the couscous looks toasted, add the stock, cover the pan, and let it simmer until the liquid is absorbed and the couscous is soft. When the couscous is cooked add in the sautéd onions and mushrooms, and sprinkle with fresh chopped or dried parsley.
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