Couscous with Shiitake Mushrooms

Couscous with Shiitake Mushrooms


4 to 5 fresh or dried* shiitake mushrooms
3 Tbsp. Oils of Aloha Garlic Isle Macadamia Nut Oil
1/2 cup chopped onion
2 tsp. minced fresh rosemary or1 tsp. crumbled dried rosemary
1 tsp. minced fresh thyme or 1/2 tsp. crumbled dried thyme
1 3/4 cups chicken broth
1 cup couscous
1/4 cup grated Parmesan cheese


Trim stems from shiitake mushrooms and cut caps into 1/4-inch thick slices.

In a large skillet, heat macadamia nut oil over medium-high heat and add shiitake mushrooms, onion, rosemary and thyme. Cook, covered, for 3 minutes.

Uncover and stir often until juices evaporate and mushrooms are lightly browned, about 5 to 6 minutes. Add broth and bring to a boil.

Stir in couscous, cover tightly and remove from heat. Let stand until liquid is absorbed, about 5 minutes.

With a fork, fluff couscous, then stir in Parmesan cheese. Makes 6 servings.

Note: If using dried shiitake mushrooms soak in warm water for 15 minutes, then squeeze out excess liquid.

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