Couscous Pilaf with Sauteed Mushrooms
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper to taste
- 1 small onion chopped
- 1 medium carrot chopped
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 2 cups chicken stock
- 1/2 tsp ground coriander
- 1 tbsp fresh parsley chopped
- 3/4 cup frozen peas
- 2 celery stalks chopped
- 3 tbsp olive oil divided
- 14 oz sliced mushrooms i used cremini
- 1/4 cup white wine i used pinot grigio
- 1 cup dry couscous i used israeli couscous
- 1 tbsp hot sauce i used sriracha (optional)
- Carbohydrate 53.4319666653707 g
- Cholesterol 7.20000000608652 mg
- Fat 6.3020172971625 g
- Fiber 5.55253800629141 g
- Protein 16.6518665533828 g
- Saturated Fat 1.26222723619308 g
- Serving Size 1 1 Serving (477g)
- Sodium 426.198466312331 mg
- Sugar 47.8794286590793 g
- Trans Fat 0.574761519192536 g
- Calories 337 calories
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.
