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:
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1 cup Uncooked couscous
- 2 cups Water For Couscous
- 2 Tbsp Coconut Oil
- 2 cups Kale Chopped and massaged for a minute
- 2 Tbsp Butter We use Kerrygold Salted Butter
- 2 Cups Mushrooms Chopped
- 1/2 cup Water For Mushrooms
- 1/4 tsp Garlic Powder Or a few fresh garlic cloves minced
- 1/4 tsp Salt
- 1/4 tsp Pepper We use Lemon Pepper
- 1/4 cup Raisins
Ingredients
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- Bring 2 cups of water to a boil for couscous
- Chop mushrooms and add to a warm frying pan with butter. Set to low and allow mushrooms to turn dark and shrink. Once they are starting to just brown, add 1/2 cup water and allow to simmer on low. Sprinkle with garlic powder, salt and pepper. Add pre-cooked or grilled chicken at this time if you want to turn this into a full dinner.
- Meanwhile, chop kale and add to a pan with coconut oil, allow to grill, turning often.
- Add the couscous to the boiling water. Stir for about 30 seconds on low to allow some water to evaporate. Cover the pot and turn the heat off. Allow the couscous to absorb all the remaining water for a few minutes.
- Add the raisins to the pan of grilling kale and allow raisins to heat.
- Add the mushroom water stock to the pot of couscous and recover.
- Add the kale/raisin mixture to the pot of couscous and stir. You can add a tablespoon more of coconut oil at this time if you desire more coconut flavor. Also add more salt, pepper and garlic pepper if desired.
SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS
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