Ingredients
Scale
- 2 cups assorted wild mushrooms (like shiitake, oyster, and cremini), cleaned and sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
- Salt and freshly ground black pepper to taste
- 1 cup couscous
- 1 ¼ cups vegetable stock
- 1 tablespoon fresh parsley, chopped (for garnish)
- Zest of 1 lemon
Instructions
- Begin by heating the olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the sliced mushrooms and sauté them for about 5-7 minutes, stirring occasionally, until they are golden and tender.
- Incorporate the minced garlic, thyme, and rosemary into the skillet, stirring for an additional 1-2 minutes until the garlic releases its aroma. Season the mixture with salt and pepper to your liking, then remove from the heat and set aside.
- In a separate pot, bring the vegetable stock to a rolling boil. Once boiling, add the couscous, stir briefly, cover the pot, and take it off the heat. Allow it to sit undisturbed for about 5 minutes to let the couscous absorb the stock.
- After the resting period, use a fork to fluff the couscous and gently mix in the lemon zest for a refreshing touch.
- To serve, place a generous portion of the zesty couscous on each plate, top it with the sautéed forest fungi, and finish with a sprinkle of fresh parsley for a pop of color.
Notes
- Feel free to use any combination of wild mushrooms you prefer.
- This dish can be served as a main course or a side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg