Ingredients: |
Ingredients: 2 cups uncooked whole wheat pearl couscous (bigger)
3 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon grated lemon rind
2 tablespoon fresh lemon juice
Pepper
Sea salt
2 tablespoon fresh basil, julienned
1 cup onion, diced and divided in 2
16 ounces Portobello mushrooms (2 medium size packages)
2 cups thinly sliced zucchini ribbons
1/3 cup (about 1 1/2 ounces) crumbled feta cheese
3 tablespoons-1/4 cup pitted Kalamata olives, halved
|
Directions: |
Directions:1. Prepare couscous according to package directions (using broth rather than water for better flavor) and cool to room temperature.
2. Add ˝ cup diced onion to a medium-high heated skillet, sauté for 3 minutes until translucent; add 1-teaspoon oil, pinches of salt and zucchini ribbons. Sauté for 3 minutes. Remove from heat.
3. In the same pan, Add the remaining ˝ cup diced onion and a pinch of salt to a medium-high heated skillet, sauté for 3 minutes until translucent; add the mushrooms and 1 tablespoon oil and a couple pinches of salt. (Occasionally, I will add a splash of red wine or balsamic vinegar to give it a different depth of flavor.) Sauté for 5-7 minutes, until brown.
4. Whisk to combine the remaining olive oil (slightly less than 2 T) and next 5 ingredients (through sea salt) in a large bowl. Add the fresh basil, couscous, mushrooms, zucchini, olives, and feta; toss well. |
This recipe for Portobello Couscous is from