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Thursday, January 5, 2012

Garlic Mushroom Couscous Recipe

Continuing on with our healthier traditions in 2012 I'm experimenting with new recipes and products.  This is the second time I cooked couscous, the first being a winter salad for our annual Christmas party.  The salad didn't make much of an impression on my guests but I had left over dry couscous and wanted something healthier then mashed potatoes (my personal weakness) so I tried a savory couscous last night. It turned out very nice with sauteed chicken breast, white wine gravy and roasted fancy carrots.

Garlic Mushroom Couscous
Makes about 2 cups.

1 Tbl. butter or olive oil
1 Tbl. minced garlic
2 medium shallots
1/4 cup chives
1/2 to 1 cup sliced mushrooms
1 cup chicken broth, reduced sodium
1 cup couscous

In a sauce pan, melt butter. (Have the sauce pan lid handy).
Add garlic, shallots, chives, and mushrooms. Saute till tender.
Add chicken broth and bring to a boil.
Stir in couscous.
Cover and remove from heat.
Let stand for 5 minutes.
Fluff with fork prior to serving.

I think adding some chopped walnuts and artichoke hearts would really elevate the dish. Unfortunately the hubby is allergic to walnuts and really dislikes artichokes, in fact I was pushing it with the mushrooms but left them big enough for him to eat around.

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