Don’t you just love the name of this dish? Hearty and filling, this lovely take on couscous from Back to the Roots showcases the pearl oyster mushroom beautifully!
Moos-cous (Mushroom Couscous)
1 T. olive oil
1 medium white onion, finely chopped
1 cup chopped pearl oyster mushrooms
1 cup uncooked couscous
1 1/2 cups chicken stock or low-sodium chicken broth
2 green onions, chopped
In a medium saucepan, heat the olive oil over medium heat, then add the onions. Saute the onions, turning frequently, until translucent (about 3 or 4 minutes). Add the mushrooms, continuing to turn them frequently, to cook for another 4 minutes. In a separate pot, heat the chicken stock until boiling. Add the couscous, stir, cover, and remove from heat. Let the couscous stand for 5 minutes, then take off the lid and fluff the couscous. Toss in the onions and mushrooms. Top with green onion pieces and serve. Serves 4.
*Recipe and image courtesy of Back to the Roots.*