A flexible dish that can be a light entree or a side to a seafood and meat dish. the only hard work here involves chopping! Pearl couscous is made with semolina wheat, like most pastas, but it doesn't require much saucing. One of our favorite condiments, chimichurri brings the acidity and herb while the mushroom juices add body.
Ingredients (Serves 2)
2 large portobello mushroom caps (any mushroom can be subbed in)
1 cup pearl couscous
Olive Oil
Salt
Rosemary (chopped fresh or dried).
Follow our chimichurri recipe here:
Cilantro - Handful (remove stems)
Flat Leaf Parsley- A little less than a handful
1/4 of a small onion - diced
1/2 roma tomato - diced (core removed)
1/4 cup Olive Oil (high end olive oil may be overpowering)
1 Tbsp Red Wine Vinegar
1/4 Red Bell Pepper - Diced (substitute for fresno chiles if you want more spice)
Pinch of Dried Oregano
Optional: Fresh oregano, but very small amounts as it can become bitter.
1/4 Lemon
1 clove of garlic - minced (substitute with shallots)
Sea Salt 1 tsp
Steps
Prepare the Chimichurri first
Couscous: Follow the instructions on the package. The ordinary method is boiling in salted water until fork tender, then straining and setting aside in a bowl. Add a few Tbsp of chimichurri and incorporate. Taste until satisfied with the acidity. Add salt and black pepper as needed. Set aside.
The mushrooms can be prepared in a variety of ways, like grilling, saute or broiling. Whatever the preparation is, discard any juices before mixing into the couscous.
Dress the mushrooms with olive oil, salt, and rosemary. If grilling, leave whole and then slice once cooked and rested. If sauteeing, you can pre-slice/chop or cook them whole.
Add the mushrooms to the couscous, dress with more chimichurri if desired.
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