Couscous is a favourite of ours because it’s so quick and easy to make…and you can infuse it with as many different flavour combinations as you can think of. It’s essentially little grains of pasta that cook exceedingly rapidly due to the large surface area to mass ratio that they it has (unlike regular pasta) and is a great staple food to have in your pantry for those nights where you don’t have a lot of time to spend preparing food.
For this iteration, we relied on the spare water created from when we rehydrated our black chanterelles for Savory Pumpkin Pie. We didn’t want to waste it, and since we already had mushroom flavours because of that, we decided to pick up some white mushrooms and use those too (you could say I’m a fun-gi?). We served our couscous with a simple pan roasted pork loin chop and Roasted Brussels Sprouts. However, this would also go well with Crispy Garlic Pork Cutlet or even a nice juicy Grilled New York Strip Steak.
Time: 15 Minutes
Ingredients (for two servings)
- 1 Cup Liquid. Vegetable Stock is the easiest way to go. We like to use leftover flavoured water we get from rehydrating wild mushrooms (with a little salt added to it).
- 3/4 Cup Couscous
- Mushrooms. We used 6 white mushrooms, but baby bellas (cremini) or even whatever dried mushrooms you’ve rehydrated (if not using veggie stock) would work well.
- Clean and dice your mushrooms.
- Melt some butter in a sauce pan, and then add your mushrooms. Sautee for about 5 minutes until they begin to brown a bit.
- Pour in your veggie stock or mushroom infused water, and bring to a simmer.
- Add in your couscous, and stir as it absorbs your liquid.
- Once your couscous has finished absorbing the liquid and is soft (a few minutes), you’re done.
- Plate, devour, and enjoy!