Mushroom Couscous Pilaf recipe post-vegan here's another Chanda

[Guest guest]

This is so good it tastes like stuffing. I thought this would be a good one to

post since the holidays are around the corner. I use this often during winter.

It's from my " Lean and Luscious Meatless " cookbook by Bobbie Hinman and Millie

Snyder. If anyone runs across a copy of this cookbook, don't pass it up. I

have never had a bad recipe yet. My experience with couscous seems to be that

all brands are slightly different as far as absorbing water. You can use 2

cooks of water or 2 1/4 cups and just check it after 20 mins. of baking to see

if it needs a little more. 9 times out of 10 the scant 2 1/2 cups works

perfectly.

 

" Mushroom Couscous Pilaf "

 

1 Tblspn. olive oil (Chanda you use sesame oil)

4 cups coarsely chopped mushrooms

1 cup chopped onions

1 cup chopped celery

3 cloves garlic, chopped

1/2 tsp dried oregano

1/2 dried basil

1/4 tsp. salt

1/4 tsp. pepper

1 cup uncooked couscous (full)

2 1/2 cups (scant) boiling water or veggie broth

 

Heat oil in large skillet over med. heat. Add mushrooms, onions, celery and

garlic. Cook 25 mins. until most of the liquid has cooked out.

Preheat over to 350 degrees.

Lightly oil and 8 inch square baking dish.

Remove mushroom mixture from heat and stir in spices and the couscous. Mix

well. Spoon mixture into prepared dish. Stir in boiling water.

Cover and bake 35 minutes

Fluff with a fork before serving.

Serves 6. 154 calories per serving.

 

Note: I sprinkle slivered almonds over the top before I serve this.

 

 

 

" All the Kings horses, all the Kings men;

I'm on the outside looking in, over and over and over again.

There's no telling where I've been, how I returned here,

how much I have seen. "

Source: All the Kings Horses - Robert Plant

 

 

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