Here is a classic example of a dish that can be served up warm or cold, as a salad or as a side dish. The garlic infused Mushrooms broth gives the Couscous a wonderful depth of flavor that has you craving for more. Easy to make and with the results like this, this recipe is a real keeper and will be on the rotations. This one is perfect for light lunches and great for lunch boxes as well. Enjoy!
Prep Time: 10 min
Cook Time: 30 min
Serves: 4 (as a side-dish)
Ingredients:
Couscous – 1 cup
Baby Bella Mushroom – 8 oz, washed and sliced
Water – 1.5 cups
Salt – 1 tsp or to taste
Lemon/Lime Juice – 1 tbsp plus additional for garnish
Olive oil – 1 tbsp
Garlic – 5 large cloves, minced
Green Chillies – to taste, chopped
Method:
1. In a pan, bring the Water to boil.
2. Add in the Salt and Lemon Juice. Mix and dissolve. Switch off the flame.
3. Add in the Mushrooms, mix and cover for 15 min.
4. Once done, remove the Mushrooms from the pan and set aside.
5. Measure the liquid left in the pan. We need 1.5 cups, add additional Water if needed.
6. In a wok-style pan, heat Oil.
7. Add in the Garlic and the Green Chillies and cook for 30 seconds.
8. Add Mushrooms and saute until brown.
9. Add in the Mushroom Broth and allow it to come to a boil.
10. Turn off the flame, add in the Couscous and mix.
11. Cover with a snug lid and let it rest for 10 min.
12. Open, fluff with a fork and add additional fresh lime/lemon juice and give it a final mix.
13. Serve hot or cold.
This recipe for garlic mushroom couscous sounds absolutely delicious and easy to make! The step-by-step instructions are clear and straightforward, making it accessible for anyone who wants to try their hand at cooking. I appreciate how versatile this dish is – it can be served warm or cold, as a salad or a side dish, making it perfect for any occasion. The combination of flavors from the garlic-infused mushrooms and the tangy lemon/lime juice adds a depth of flavor that is sure to leave you wanting more. Plus, it’s great for light lunches or packing in lunch boxes, adding convenience to its already appealing qualities. Overall, this recipe is definitely a keeper and I can’t wait to try it out myself!
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Hi Ladies,
I tried this dish yesterday and it turned out great. However after adding the couscous it had a soupy texture. I had to turn on the stove again to get the extra water evaporated.
Hi Sandhya,
Did you use button mushrooms? The button mushrooms have a lot more moisture than portobella mushrooms and need additional cooking time…
Can I find this kadai on your website?
I make something similar using either couscous or bulgar wheat, and agree that it’s a great lunch dish. In fact it tastes far better chilled, the next day!
Wonderful recipe.. thanks for sharing!!
Hi Hetal and Anuja,
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I am glad u shared another mushroom recipe. I sure will try this. All yr recipes are amazing….