Contributed by Recipe adapted from “American Spice Trade Association Online” at www.astaspice.org

Ingredients

¼ C Olive oil, divided
12 oz fresh Mushrooms, sliced
½ tsp Salt, divided
¼ tsp ground Black pepper, divided
½ C thinly sliced Onion
1 tsp ground Cumin
¼ tsp Cinnamon
1 ½ C Orange juice
1 C Couscous (uncooked)

Instructions

In a large skillet, over medium-high heat, heat 2 tablespoon of the olive oil. Add mushrooms. Cook, stirring occasionally, until tender, about 7 minutes. Remove from skillet to a plate and cover to keep warm. Add remaining 2 tablespoons of olive oil to skillet. Stir in onion, cumin, and cinnamon. Cook and stir until tender, about 5 minutes. Add orange juice, cook at a brisk simmer until liquid reduces to 1 cup, about 5 minutes.

Meanwhile, in a medium saucepan, bring 1 cup water to a boil. Stir in couscous and 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat and cover and let stand for 10 minutes. If desired, stir in sliced green onions, golden raisins and sliced almonds. To serve, divide couscous among 4 plates. Top each with mushrooms, then drizzle with orange-cumin sauce.

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