Description
This is my recipe, made up with what I had on hand and it was inspired most likely by Meagan’s Mushrooms but I didn’t want to serve an appetizer for dinner. So I tried it out, Brock thought it needed posting, and so I also made this for Mom for her birthday dinner. Enjoy!
Ingredients
Israeli Couscous with Onions and Mushrooms
1 c. Israeli couscous, cooked until tender according to package directions
2 T. EACH olive oil AND butter
2 onions, quartered and thinly sliced
1 lb. mushrooms, sliced – 3 to 4 cups
4 cloves of garlic, finely minced (or more if you like)
1 t. EACH salt AND freshly ground pepper
1 T. brown sugar
2 T. balsamic vinegar
Instructions
Start your couscous when the onions and mushrooms are getting close to being done – warm couscous mixes better, but have your boiling water ready – sometimes the large couscous can take close to 10 minutes.
In a large skillet, add the oil and butter, let it heat up for a minute on medium-high heat, then add in all of the onions, mushrooms and garlic. Cook while frequently stirring for about 10 minutes, then add in the salt, pepper and brown sugar and stir again. Continue cooking until the onions are almost caramelized and the mushrooms are nicely browned – it should take a good 20 minutes to get to this point (I had made a much larger batch and that took about 45 minutes).
Once most of the moisture has evaporated and the pan is just about dry, remove the skillet from the heat, add in the balsamic vinegar, give it a good stir, then add in all of the cooked, drained, warm couscous, give it another good stir and serve it straight away. This is great with just about anything.
- Category: Couscous, Salad