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Mushroom Cherry Couscous

Submitted by: JustRightMenus


Works very well as a side for Pork Chops with Caramelized Onion Sauce

Servings: 2

Categories: couscous, healthy

From the kitchen of:

From Rachael Ray 2, 4, 6, 8: Great Meals for Couples or Crowds (Clarkson Potter, 2006), page 51.


3 TB extra-virgin olive oil (OPTIONAL - just use a nonstick pan & spray)

3 portobello mushroom caps, thinly sliced

5 to 6 fresh sage leaves, chopped (about 1/2 tsp dried sage leaves or 1/8 tsp sage powder)

2 large garlic cloves, chopped

1 pinch red pepper flakes

salt and black pepper

1 c chicken stock

1/4 c dried cherries (or cranberries - you can even purchase cherry-flavored cranberries!)

1 c couscous


Heat the oil (OPTIONAL - use nonstick skilled & spray) in a skillet (be sure you either have a tight-fitting lid for it or tinfoil to use as a substitute-lid). Add the sliced mushrooms, spreading them out in the skillet. Cook them without stirring for about 3 minutes. They'll brown nicely if you don't touch them.

Add the sage, garlic, red pepper flakes, salt and pepper. Continue to cook, stirring every now and then, for about 5 minutes.

Add the chicken stock and dried cherries, and raise the heat. When the stock is boiling, add the couscous, then shake the skillet to settle it into the liquid. Turn the heat off, cover the skillet, and let it sit for 5 minutes.

Fluff the couscous with a fork and serve.