Couscous pronounced Koose-Koose with sautéed mushrooms, onions & roasted garlic. YUM!
Don’t you just love couscous? Tiny, light, fluffy semolina pasta, which takes just minutes to prepare
When it comes to dolling up a dish with couscous, you can “taylormake” it with just about anything. Mushrooms, nuts, seeds, meat, spices (although I would not recommend all at once).. Adding ingredients like nuts, herbs, or vegetables takes a little more time, but not much, and they add a lot more flavor and texture to your dish.
Truth be told, my kids like it plain. But tonight it’s sautéed mushrooms & onions.
It cooks up in less than 10 minutes and super simple to make. If you can boil water, you can make couscous.
Couscous is plain on it’s own but you can gourmet it up just by adding a few ingredients. What about Sundried tomato & basil? or chorizo & queso fresco? Or a roasted shrimp & herb couscous. The possibilities are endless.
This is a simple version of couscous that is healthy & vegan.
- 1 cup couscous
- 1 1/2 c water
- 1 teaspoon extra-virgin olive oil
- 1 onion, coarsely chopped
- 1/2 c mushrooms sliced or chopped
- 5 cloves of roasted garlic (recipe below)
- 2 green onions, sliced
- Sea salt to taste
- Place the couscous in a medium bowl and pour 1 1/2 cups of boiling water over it. Stir, cover, and let it stand 10 minutes.
- Meanwhile, in a small skillet, add olive oil and saute the onions & mushrooms for 3-5 min until slightly tender. Add smashed roasted garlic and stir to combine. Remove from heat.
- Uncover the couscous and fluff with a fork. Add the mushroom onion mixture and fluff to combine. add green onion for garnish. Serve warm or at room temperature.
to roast the garlic: cut the top off the head of garlic exposing a bit of each each clove of garlic. Place garlic head in a sheet of aluminum foil. Drizzle olive oil on top, sprinkle with salt. Wrap & Seal the foil around the garlic gathering at the top. Place in the oven and roast 375* for 30 or until completely tender when poked with a fork or knife. Allow to cool, remove from foil. Squeeze garlic bulb and soft buttery roasted garlic slides out.
It’s really good now, but it’ll be even better the next day so refrigerate any leftovers.
Couscous comes in More than one type – regular couscous made from semolina wheat (which I used), whole wheat couscous, which uses the whole grain and Israeli, or Middle Eastern couscous, which is larger and pearl-shaped.