Couscous Pilaf with Sauteed Mushrooms

• Produce

  • 1 Carrot, medium
  • 2 Celery stalks
  • 1/2 tsp Coriander, ground
  • 14 oz Mushrooms
  • 1 Onion, small
  • 1/2 tsp Onion powder
  • 1 tbsp Parsley, fresh
  • 3/4 cup Peas, frozen

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1 tbsp Hot sauce

• Pasta & Grains

  • 1 cup Couscous, dry

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on jocooks.com

Ingredients

• 3 tbsp olive oil, divided
• 14 oz sliced mushrooms, I used cremini
• 1 small onion, chopped
• 2 celery stalks, chopped
• 1 medium carrot, chopped
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp onion powder
• ¼ cup white wine, I used Pinot Grigio
• 1 cup dry couscous, I used Israeli couscous
• 2 cups chicken stock
• salt and pepper to taste
• 1 tbsp hot sauce, I used Sriracha (optional)
• ¾ cup frozen peas
• 1 tbsp fresh parsley, chopped

Directions

• In a large skillet heat the 1 tbsp of the olive oil over medium high heat. Add the sliced mushrooms and saute until they start to brown, about 3 to 5 minutes. Remove from skillet and set aside.
• In the same skillet add the remaining olive oil, add chopped onion, celery, carrot and cook for 3 to 5 minutes until the onion is translucent and celery is tender.
• Add the coriander, cumin, onion powder and stir in the white wine. Add the couscous and chicken broth, season with salt and pepper and stir well. Turn the heat down and cook for about 7 minutes. At this point most of the liquid should be absorbed.
• Add the hot sauce and frozen peas and continue cooking for another 2 to 3 minutes until the remainder of the liquid is absorbed. Stir in the mushrooms.
• Garnish with fresh parsley and serve warm.

Nutrition