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10 Portions
Sides / Grain Dishes
Heat 1 Tbsp. olive oil in a saucepan. Add sliced mushrooms and 2 Tbsp. chopped shallots; sauté until mushrooms are browned and tender.
In a separate container, combine 1 quart prepared RC Liquid Vegetable Consommé Prep with 1 tsp. RC Roasted Onion Base and ½ tsp. RC Roasted Garlic Base. Mix until dissolved.
Pour the seasoned consommé mixture into the saucepan with the mushrooms. Add 2 Tbsp. butter, a pinch of thyme, ½ tsp. chopped basil, 2 tsp. chopped parsley, 2 tsp. chopped thyme, and ½ tsp. chopped rosemary. Bring to a boil.
Add 20 oz. couscous to the boiling liquid. Stir briefly with a fork to incorporate, remove from heat, and cover tightly with a lid. Let stand for 5 to 10 minutes.
Remove lid, fluff the couscous gently with a fork to separate grains, and serve warm as an elegant vegetarian side dish.
Umami Foundation: Using RC Liquid Vegetable Consommé Prep combined with RC Roasted Onion Base and RC Roasted Garlic Base builds a deep, savory liquid base that permeates the delicate couscous pearls, ensuring high-impact flavor in every bite.
Herb Infusion: The bouquet of thyme, basil, and rosemary added to the boiling liquid before steeping ensures the couscous captures the essence of the herbs uniformly without needing to chop massive quantities of fresh garnish.
Plating Pairing: This savory mushroom couscous makes an ideal pairing for roasted poultry, grilled lamb, or as a bed for roasted portobello mushrooms in vegetarian entrees.
