Couscous and Sake Glazed Mushrooms

Pickled Cranberry Couscous
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.)
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.
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
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. 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.