Couscous and Sake Glazed Mushrooms

Chef Sarah Marshall

Servings

4

Cook Time

15 minutes

Cuisine

Mediterranean

Category

Dinner

A fast, flavorful dish of savory sake-glazed mushrooms served over seasoned couscous. By infusing the grains with your favorite hot sauce, this effortless cooking method delivers perfectly light, fluffy couscous with minimal cleanup.

Couscous and Sake Glazed Mushrooms

Ingredients

  • 1/4 cup dried fruit (cherries, cranberries, or apricots)
  • 2 tablespoons Marshall’s Piqué Hot Sauce
  • 1 ½ cups couscous
  • 2 ¼ cups water
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 4 tablespoons finely chopped herbs (parsley, mint, cilantro, ect.)

Sake-Glazed Market Vegetables

  • 2 tablespoons extra virgin olive oil
  • ½ cup mushrooms, diced
  • ½ cup green beans or peas, trimmed
  • 1 bunch rabe or rapini
  • ¼ cup sake
  • 2 tablespoon soy sauce or liquid aminos
  • 1 tablespoon, favorite hot sauce, Marshall’s Piqué
  • ¼ cup chopped sun-dried tomatoes
  • 1 tablespoon shredded fresh herbs

Directions

  1. In a small dish, place raisins, cover with hot sauce , stir. Let stand, until the liquid is absorbed and the raisins are plump. In a large rectangle glass baking-dish, spread the couscous evenly, set aside. In a medium pot, over high heat bring water, olive oil, and salt to a boil. Once boiling, add the water to the dry couscous, cover tightly with plastic wrap. When the water is absorbed, about 15 minutes, remove the wrap and fluff with a fork. Add the fruit mixture and continue fluffing.

  2. In a large rectangle glass baking-dish, spread the couscous evenly, set aside.

  3. In a medium pot, over high heat bring water, olive oil, and salt to a boil. Once boiling, add the water to the dry couscous, cover tightly with plastic wrap. When the water is absorbed, about 15 minutes, remove the wrap and fluff with a fork. Add the fruit mixture and continue fluffing.

Sake-Glazed Market Vegetables

  1. Heat the oil in a large skillet, over medium high heat. Once the oil is lucid and shimmering add the vegetables. Let sit without stirring for 4 minutes, until slightly brown, stir let sit for 3 minutes, until slightly golden.

  2. In a bottle with a lid shake together the sake, soy sauce, and piqué. Pour into the pan, add the tomatoes, stir, and scrape the bits off the bottom of the pan. Cook for 3 minutes until vegetables are tender. Serve over Couscous, topped with fresh herbs.