Mushroom Ragout With White Bean Couscous Pilaf
- Recipe Yield : 4 Servings
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 pound sliced fresh porcini, shiitake, or portabello mushrooms
- 1 cup canned vegetable broth
- 1/2 cup dry red wine (cabernet sauvignon) or canned vegetable broth
- 1 medium tomato, chopped
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
- 1-1/4 cups water
- 1 (15.8-ounce) can great northern beans, rinsed and drained
- 1 tablespoon snipped fresh chives or sliced green onions
- 1 (5.8-ounce) package Near East Roasted Garlic & Olive Oil Couscous Mix
Preparation Steps
- Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add mushrooms and sauté until tender, about 5 minutes, stirring constantly. Stir in vegetable broth, wine, tomato, and thyme; bring to a boil. Reduce heat to medium-high; cook, uncovered, 15 minutes, stirring frequently.
- Meanwhile, combine water, beans, chives, contents of Spice Sack, and remaining tablespoon olive oil in a medium saucepan. Bring to a boil; stir in couscous. Cover; remove from heat, and let stand 5 minutes.
- Fluff couscous lightly with a fork, and spoon into shallow dinner bowls. Top with mushroom sauce.
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