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Categories:
white mushrooms couscous tomatoes cannellini beans parsley Parmesan cheese onions garlic Italian seasoning water cayenne pepper
Viewed: 22 - Published at: 9 years agoIngredients
- 1 1/2 pounds small whole white mushrooms
- 1 1/2 cups couscous
- 1-pound can stewed tomatoes
- 1-pound can cannellini beans (white kidney beans), rinsed and drained
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese (optional)
- 1 cup diced onions
- 4 cloves garlic, chopped
- 1 1/2 teaspoons dried Italian seasoning
- 2 cups water
- 2 pinches cayenne pepper
Method
- Quickly rinse and dry the mushrooms, and trim off the ends of the stems.
- Cut any large mushrooms in half.
- Coat a large nonstick wok or 12-inch skillet with olive oil cooking spray and preheat over medium to medium-high heat.
- Add the mushrooms, onions, garlic, and Italian seasoning, and cook, stirring often, for 8 to 10 minutes, or until the mushrooms are tender.
- While the mushrooms are cooking, place the water in a 1-quart saucepan, and bring to a boil over high heat.
- Stir in the couscous and cover.
- Remove from the heat, and allow to sit for 5 minutes, or until all of the water has been absorbed.
- Using a knife, slightly cut up the tomatoes in the can.
- Add the tomatoes, beans, and cayenne pepper to the mushroom mixture.
- Stir to mix, and cook for about 3 minutes, or until heated through.
- Stir the parsley into the couscous.
- Divide the couscous among individual serving plates, and top with the stew.
- Serve immediately, as is or topped with a sprinkling of Parmesan cheese.
