Ingredients
-
1/4
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1/4
-
1/4
-
1/4
-
1 1/2
-
1
-
1
-
1/4
-
Directions
Moroccan Mushroom Couscous, Great as a side or a meal in itself , Meh Although the overall concept and flavors were good, I thought there were a couple of flaws that made it less than it could have been I didn’t enjoy it as much as some other Moroccan couscous recipes We did not use saffron, and I’m glad, because there were so many spices and the orange flavor was so strong, that even saffron would have been drowned out a bit, and that is one expensive spice to drown out Other than that, we did everything according to the instructions I feel that this recipe has a couple of things that are not clear- for example, do we chop the garlic or put the clove in like so? What kind of pepper should we use- black pepper or red? I also think it would have been good to saute the onions and garlic before adding mushrooms I usually do that and was wondering why not here- next time I will I also thought twice about adding the sauce to the dish for serving because it seemed like it would make the couscous too gooey But I followed the recipe, and unfortunately, to my taste it was too wet Finally, I think that orange zest added in without the orange juice would have been better The orange juice was just so strong , Very fun and different – I have never had the earthy flavor of mushrooms with sweet before
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Steps
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1
Done
|
Heat 2 Tablespoon Oil Add Mushrooms Seasoned With Salt and Pepper Saute Till Tender. |
|
2
Done
|
Remove from Pan and Add 2 Tablespoons Oil, Onions, Garlic and Spices Cook For an Other 5 Minutes. |
|
3
Done
|
Add Orange Juice and Zest Simmering Till Reduced to 1 Cup. |
|
4
Done
|
in a Medium Bowl Add 1 Cup Hot Water to Couscous and Raisins Season With Salt and Pepper Remove Let Stand For 10 Minutes. |
|
5
Done
|
For Presentation Plate the Couscous on a Large Platter Top With Mushrooms and Pour Sauce on Top. Just Before Serving Toss Together. |
