Monday, March 5, 2007
Couscous, asparagus and portabello guts
Ingredients:
Fresh:
asparagus
portabello mushroom scooping from stuffed mushroom recipe/or diced portabellos
(baby brown bellas can sub.)
garlic bulb
lemon juice
chopped fresh basil
From the pantry:
whole wheat couscous
sun dried tomatoes in olive oil
balsamic vinegar
sea salt
extra virgin olive oil
black pepper
dried bay leaf
whole cloves
Directions:
heat water equal to cup measurement of couscous desired to boiling
add couscous, turn off heat, cover and let steam five minutes
chop/grate garlic,
heat a few tablespoons of olive oil in a large wok. Add grated garlic, bay leaf and whole cloves, sautee 3 minutes over high heat-remove cloves and bay leaf.
chop asparagus (julienne cut, diagonal thin slices) and soak with lemon juice
add to wok
sautee 5 minutes
add portabello guts
sautee 2 minutes
add sun dried tomatos until heated
add balsamic vinegar, sea salt and black pepper to taste
serve over hot couscous
Labels: recipes
Posted by Green Scribe at 8:45 PM
