Oh, let's just go ahead and celebrate with a healthy vegetarian- and vegan-friendly dish, shall we? Preparing for months of braises and heavy dishes, it feels good to still get the heartiness from the mushrooms without any of that guilt.
Spicy Mushrooms and Cous Cous
Serves: 1 Time: 30 minutes Diffficulty: Cheap and easy!
- 1/4 c. cous cous
- 1 c. vegetable stock
- 1/4 c. onion, diced
- 1/4 red bell pepper, diced
- 1/2 pint mushrooms, quartered
- 1 garlic clove, minced
- pinch of red pepper flakes
- 1 fresno chili, diced
- 1 T. paprika
- 1/2 lemon, juiced
- parsley, torn for garnish
- olive oil
Heat 1-2 T. of oil in a pan. Add the mushrooms and let them start to brown for 3-4 minutes. Once the color starts to turn, add the onions, bell pepper and fresno pepper. Season with salt and pepper and cook 3-4 minutes longer. Add in the garlic, red pepper and paprika and stir to combine for a minute or two. Add in 1/4 c. of stock and let the mixture simmer.
Bring the other 3/4 c. of stock to a boil in a pot. Add the cous cous, cook for a minute, then cover and remove it from the heat. Let it stand for 7-8 minutes.
Plate the cous cous and top with the mushrooms. Squeeze the lemon over the top and garnish with the parsley.