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Spicy Portabella Couscous

Ingredients:
12 OZ. OSTROM PORTABELLA MUSHROOMS
CUP OLIVE OIL, DIVIDED
TSP. SALT, DIVIDED
TSP. GROUND BLACK PEPPER, DIVIDED
CUP THINLY SLICED ONION
1 TSP. GROUND CUMIN
TSP. GROUND CINNAMON
1 CUPS ORANGE JUICE
1 CUP COUSCOUS (UNCOOKED)

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 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. Addd 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 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.