This Mushroom Kale Coconut CousCous with Raisins is a perfect side dish for a healthy dinner. Or turn it into a main dish by adding cooked chicken. The kale is grilled in coconut oil and the mushrooms are fried adding a delicious flavor to plain couscous. This yummy dish is easy to make and reheats well for leftovers.
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.
Recipe Notes
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