Ingredients with Measurements:
- 1 cup of couscous
- 1 1/2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 8 oz of mushrooms, sliced
- 1 teaspoon of fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a medium saucepan, bring the vegetable broth to a boil.
2. Place the couscous in a large bowl and pour the boiling broth over it. Cover the bowl with a lid or plastic wrap and let it sit for 10 minutes.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
5. Add the minced garlic and sauté for another minute.
6. Add the sliced mushrooms and thyme leaves to the skillet and sauté for 5-7 minutes until the mushrooms are tender.
7. Fluff the couscous with a fork and add it to the skillet with the mushrooms. Stir well to combine.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 3g
- Sodium: 350mg
- Total carbohydrates: 33g
- Dietary fiber: 3g
- Protein: 6g
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth.
- Any type of mushrooms can be used in this recipe.
- Dried thyme can be used instead of fresh thyme.
Variations:
- Add some chopped bell peppers or zucchini to the skillet for added flavor and nutrition.
- Use quinoa instead of couscous for a gluten-free option.
- Add some cooked chicken or shrimp to make it a complete meal.
Tips and tricks:
- Make sure to fluff the couscous with a fork to prevent clumping.
- If the couscous is too dry, add a little more broth or water to it.
- Adjust the seasoning to your taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop with a little bit of water or broth to prevent it from drying out.
Presentation ideas:
- Serve the kuskus with mushrooms and thyme in a large bowl or on individual plates.
Garnishes:
- Sprinkle some chopped parsley or cilantro on top for added color and flavor.
Pairings:
- This dish pairs well with roasted or grilled vegetables, such as asparagus or broccoli.
Suggested side dishes:
- Serve with a side salad or some crusty bread for a complete meal.
Troubleshooting advice:
- If the couscous is too dry, add a little more broth or water to it.
- If the mushrooms are too watery, cook them on high heat to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to prevent any foodborne illnesses.
Food history:
- Couscous is a traditional North African dish made from semolina flour.
Flavor profiles:
- This dish has a savory and earthy flavor from the mushrooms and thyme.
Serving suggestions:
- Serve this dish as a side dish or a light lunch.
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