There are some dishes that I just keep coming back to as favorite side dishes and each time I make them, I play around to see what I can add to make it just a touch better. That’s right, I play with my food 😉 How else do you perfect something! This mushroom couscous dish used to be just mushrooms and couscous with some garlic for flavor. Now that we have an over abundance of kale in the garden, I thought, what the heck! And I’ve been experimenting with coconut oil in my recipes so I thought I’d try grilling the kale in the coconut oil, and wowieeee! Yummm! This dish just got a major upgrade!
This recipe starts with grilling the mushrooms in a pan with a little butter. You could probably use coconut oil to grill them as well, but I’m still a fan of the flavor of butter. Basically you are frying the mushrooms in a pan and then adding water to create a mushroom water stock to add to the couscous. While the mushrooms are frying, you can chop the kale, massage it in your hands a bit (yes, massage your kale), and then throw it in a separate pan with a few tablespoons of coconut oil. Also toss in a small handful of raisins for a sweet flavor. Allow the kale to soften. Finally, boil some water and add the couscous with some basic seasonings and let it fluff up. Add the mushroom water stock and the kale with raisins to the couscous. Stir and enjoy!
You could very easily turn this side dish into a yummy simple dinner by adding cooked chicken to the couscous. Simply grill the chicken or buy pre-cooked chicken and shred it and add it to the mushroom stock and allow it to simmer for a few minutes. Then add it to the couscous dish! You could also use spinach instead of kale (or any other favorite dark leafy green). If you haven’t tried cooking with coconut oil, I highly recommend giving it a try. It is so tasty and also super healthy for you!
Here’s the recipe for the Mushroom Kale Coconut Couscous: