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- 12 ounces portabella mushrooms
- 1/4 cup olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper, divided
- 1/2 cup thinly sliced onion
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups orange juice
- 1 cup couscous (uncooked)
Trim portabella stems, if attached; slice mushrooms.
In a large skillet, heat 2 tablespoons of the olive oil over medium high heat. Add portabellas; sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Cook, stirring occasionally, until tender, about 7 minutes; remove from skillet to a plate; cover to keep warm. Add remaining two tablespoons 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 teaspoon salt and remaining 1/8 teaspoon 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 four plates; top each with portabellas; drizzle with orange-cumin sauce.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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