Monday, March 8, 2010

Food we ate: Roasted Broccoli and Mushroom Couscous

Zach has been scouring the Food Network website for quick, healthy recipes (that he wants me to make, hah).  To make dinner just as I enjoyed it tonight, begin with this recipe:  Roasted Broccoli with Garlic.  For the record, I found I needed more oil and that 450 degrees was too hot.  400 did well, but my small apartment oven may not be very accurate.  If you're anything like me, you'll want to pop some extra whole garlic cloves onto the tray to roast alongside the broccoli.  The broccoli comes out crispy and browned, very tasty!

The couscous is a recipe I've been toying around with.  Many of the ingredients can be substituted, making this a very easy thing to make without much on hand.

Mushroom Couscous
3 Medium white button mushrooms, diced
1 Shallot, diced
garlic powder
pine nuts or almonds
1c water or vegetable broth
1c whole grain couscous
olive oil

An onion is a good substitution for the shallot.  Please feel free to use fresh garlic if you haven't run out.

Pour a bit of oil into the bottom of a medium saucepan.  Saute the mushrooms and shallot together until the shallot is clear.  Add the nuts near the end and stir constantly until they are toasted.  (Remember that nuts can burn quickly!)  Add the water or broth straight to the pan and bring to a boil.  This should be quick because the pan is already pretty hot.  When the water is boiling, turn off the stove (if you have an electric stove you may want to consider removing the pan from the burner) and add the couscous.  Cover the pan and wait for the couscous to absorb the water.

You're done!  Enjoy and share your experience with me.

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