Wild Mushroom Couscous

By á-170456

Ingredients

• 2 tablespoons olive oil
• 1 onion minced
• 3/4 pound portobello or white mushrooms trimmed, wiped
• clean and sliced
• Salt to taste
• Freshly-ground black pepper to taste
• 1 Italian sweet turkey sausage sliced
• 5 cups water
• 2 chicken bouillon cubes
• 1 teaspoon herbes de Provence
• 1/4 teaspoon red pepper flakes or to taste
• 1/2 teaspoon lemon pepper
• 1 2/3 cups couscous
• 3 tablespoons snipped fresh dill
• Extra-virgin olive oil for garnish
• Freshly-grated Parmesan as garnish

Preparation

Step 1

In a large nonstick skillet set over moderate heat, warm the oil until hot. Add the onion and cook, stirring, 5 minutes. Add the mushrooms and salt and pepper and cook, stirring occasionally, for 5 minutes more.

Add the sausage and cook, stirring, until no longer pink. Add the water, bouillon cubes, herbes de Provence, red pepper flakes, and lemon pepper, bring to a boil and simmer, stirring for 2 minutes. Add the couscous and simmer, stirring occasionally until tender.

Before serving stir in the dill. Serve the couscous in bowls, drizzled with extra virgin olive oil and freshly grated Parmesan if desired.

This recipe yields 4 to 6 servings.