Pearl Couscous with Thyme Scented Mushrooms

By admin | February 20, 2011

1 pint button mushrooms, halved

2 tsp fresh thyme

splash balsamic or redwine vinegar

salt and black pepper

1 cup pearl couscous

2 carrots, small dice

1 small onion, diced

2 cloves garlic

2 cups stock or broth

Heat oil in a skillet over medium high heat.  Add mushrooms and cook for 4 minutes without stirring to get a sear on one side.  Stir, season with salt and pepper and add the fresh thyme.  Add the vinegar and cook until mushrooms are tender then remove from heat.

Meanwhile heat 2 Tbsp of oil in a pot, sautee onions, garlic and carrots until the onions start to become translucent. Stir in the couscous and keep stirring until it gets a bit toasty then add the stock or broth.  Cover with a lid, bring to a simmer and cook for about 6 minutes.  Remove from heat and let sit for 5 minutes.

Fluff the couscous with a fork and stir in the mushrooms. Serve immediately.

Leave Your Comment

Your email will not be published or shared. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


Recipes and More

Archives

Events Calendar

May  2011
Mon Tue Wed Thu Fri Sat Sun
   
  1
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 31  
WPEC is proudly sponsored by
True Media Concepts



View My Stats