• Ingredients:
  • ½ cup couscous
  • ¾ cups water
  • 2 teaspoons curry powder, divided
  • 1 teaspoon turmeric, divided
  • pinch of salt
  • 10oz packages of FunGuy Mushroom Stuffers
  • ½ cup cilantro
  • ½ cup flat leaf parsley
  • ½ red bell pepper
  • ¼ cup olive oil, divided
  • 2 lemons, juiced and divided
  • 1 ½ cups canned chickpeas, drained and rinsed
  • 2 garlic cloves
  • 2 tablespoons tahini paste
  • ½ teaspoon salt
  • pine nuts

They say “Hummus where the heart is,” but the FunGuy knows the best way to get there is through the stomach…Which is exactly where our new stuffers are headed!

We have paired these herb and curry spiced couscous stuffers with a smooth creamy hummus for an easy to prepare, healthy, and absolutely delicious appetizer.  

And it’s just in time for that last summer barbecue!

DIRECTIONS:

  1. Bring the water to a boil in a pot over high heat. Turn off the heat and add the couscous and half of the curry powder and turmeric to the pot. Stir the couscous and spices together and cover the pot with a lid, and let it sit for 5-10 minutes or until the couscous has absorbed all the liquid. Season with a pinch of salt and fluff the couscous with a fork once cooked.
  2. While the couscous cooks, prepare the mushrooms and hummus.
  3. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the stems before popping them out and setting aside to use in the hummus. Transfer the mushroom caps to a bowl along with half of the olive oil and lemon juice. 
  4. Rinse the cilantro and parsley well, chop finely, and add about ¼ of it to the bowl with the mushrooms and toss well and let the mushrooms marinate. Transfer the rest to an empty bowl to mix with the couscous. Remove the stem and seeds from the bell pepper and dice before adding it to the bowl with the reserved chopped herbs. 
  5. Place the reserved mushroom stems, chickpeas, garlic, tahini,  paprika, as well as the remaining curry powder, turmeric, lemon juice, and olive oil into a blender or food processor and blend until smooth and creamy. Taste and season with salt and blend for 10 seconds more to incorporate. 
  6. Once the couscous is cooked, transfer it to the bowl with only the herbs and chopped red pepper, stirring well. 
  7. Set the marinated mushrooms on a serving plate, hole side up, and spoon the couscous mixture into each cap. Spoon the hummus onto the plate next to the mushrooms and spread it in a swoop with the bottom side of the spoon. Pour a tablespoon  more olive oil over the hummus and add the pine nuts. 
  8. Serve immediately. 

Have a Fun meal!