Ingredients:
12 oz. Ostrom Portabella Mushrooms
1/4 cup Olive Oil, divided
1/2 tsp. salt, divided
1/4 tsp. Ground Black Pepper, divided
1/2 cup thinly sliced Onion
1 tsp. ground Cumin
1/4 tsp. ground Cinnamon
1 1/2 cups Orange Juice
1 cup Couscous (uncooked)

Directions:
Trim portabella stems, if attached; slice mushrooms. In a large skillet, heat 2 tbs. of the olive oil over medium -high heat. Add portabellas; sprinkle with 1/4 tsp. of the salt and 1/8 tsp. of the pepper. Cook, stirring occasionally, until tender, about 7 minutes; remove from skillet to a plate; cover to keep warm. Add remaining two tbs. of olive oil to skillet. Stir in onion, cumin and cinnamon; cook and stir until tender, about 5 minutes. Add orange juice, cook at a brisk simmer until liquid reduces to 1 cup, about 5 minutes. Meanwhile, prepare couscous: In a medium saucepan bring 1 cup water to a boil. Stir in couscous, remaining 1/4 tsp. salt and remaining pepper. Remove from heat, cover and let stand for 10 minutes. If desired, stir in sliced green onions, golden raisins and sliced almonds. To serve, divide couscous among 4 plates; top each with portabellas; drizzle with orange-cumin sauce.