{"id":120,"date":"2008-01-22T07:34:00","date_gmt":"2008-01-22T12:34:00","guid":{"rendered":"http:\/\/dlynz.com\/?p=120"},"modified":"2008-01-22T07:34:00","modified_gmt":"2008-01-22T12:34:00","slug":"mushroom-couscous","status":"publish","type":"post","link":"https:\/\/dlynz.com\/?p=120","title":{"rendered":"Mushroom Couscous"},"content":{"rendered":"<p>Fast, could not be easier, relatively low in fat. And really yummy.<\/p>\n<p>In a 10 inch skillet, place 1 tablespoon olive oil and heat nearly to smoking point. <\/p>\n<p>6 ounces any kind fresh mushrooms, roughly chopped<br \/>1\/2 med onion, chopped<br \/>1-2 shallots, minced [optional but nice if you have them]<br \/>1 large clove garlic, minced<br \/>Throw all the mushrooms in at once, quickly spread out in the pan and saute without stirring until they are beginning to take on a bit of color, stir and add onion, shallot and garlic. Reduce heat and cook about 5 minutes, stirring occasionally.<\/p>\n<p>1 cup chicken broth<br \/>2-3 tablespoons half and half [optional, but nice]<br \/>I actually use a cup of reconstituted chicken soup base because it has more flavor, but if you have regular broth, you could throw in a bullion cube to jack up the flavor a little. If you are having this with beef or pork, you can use beef broth instead of chicken. Anyway &#8211; throw it and the cream in there with mushrooms and bring up to boiling, then turn off the heat.<br \/><a href=\"http:\/\/bp2.blogger.com\/_8YuevXJXjqg\/R5VHIBxPg-I\/AAAAAAAAAoY\/xIZplfAamZw\/s1600-h\/mushroom_couscous.jpg\"><img decoding=\"async\" style=\"float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;\" src=\"http:\/\/bp2.blogger.com\/_8YuevXJXjqg\/R5VHIBxPg-I\/AAAAAAAAAoY\/xIZplfAamZw\/mushroom_couscous.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5158107151462269922\" \/><\/a><br \/>1 cup plain couscous<br \/>1\/4 teaspoon dried oregano<br \/>1\/4 teaspoon dried thyme<br \/>Mix the couscous and herbs into the broth\/mushroom mixture and cover. Let sit for 5 minutes, fluff with a fork and spoon into a serving bowl. Grate a little pecorino romano over the top. Makes 3-4 servings <\/p>\n<p>We had this last night with chicken breasts sauteed with garlic and<a href=\"http:\/\/dlynz.blogspot.com\/2007\/11\/squash-wrangling.html\"> acorn squash<\/a> out of the freezer. It goes really nicely with steak or pork chops too.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fast, could not be easier, relatively low in fat. And really yummy. In a 10 inch skillet, place 1 tablespoon olive oil and heat nearly to smoking point. 6 ounces any kind fresh mushrooms, roughly chopped1\/2 med onion, chopped1-2 shallots, &hellip; <a href=\"https:\/\/dlynz.com\/?p=120\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/posts\/120"}],"collection":[{"href":"https:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dlynz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=120"}],"version-history":[{"count":0,"href":"https:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/posts\/120\/revisions"}],"wp:attachment":[{"href":"https:\/\/dlynz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dlynz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dlynz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}