Chanterelle Couscous
This chanterelle couscous is a wonderfully easy and quick dish to make. Serve it along with a wild-themed North African meal for something special, or along with meat, fish, or grilled veggies for a delicious summer meal!
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
- Yield4-6 servings as a side
Ingredients
- 1/2 lb (225g) fresh chanterelle mushrooms OR 3oz dried chanterelles (rehydrated)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1.5 cups chicken OR mushroom stock/broth
- 1.5 cups couscous
- 2 tablespoons chopped cilantro, chives, scallions, parsley, or a combination of any of the above
Preparation
Cut the mushrooms into large, bite-sized pieces.
Melt the butter in a medium pot (to which you have a lid) over medium heat.
Add the mushrooms and gently cook for 5 minutes. You’re not looking for any browning here; reduce heat if necessary.
Add the garlic and cook for 1 more minute.
Add the salt and stock/broth and bring to a boil.
Add the couscous, stir, cover, and take off the heat.
Let sit for 5-10 minutes.
Fluff couscous with a fork, then add the fresh chopped herbs, stirring them in. Enjoy!
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