• Ingredients:
  • 1½ cups water
  • 1 cup whole wheat couscous
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 Roma tomatoes, diced
  • ½ cup raisins
  • 1/4 bunch mint, roughly chopped
  • ½ bunch flat leaf parsley, roughly chopped
  • 1 lemon, juiced
  • Salt and black pepper to taste

While green leaf salad season is a ways off, there’s still mush-room for a fresh vegetable dish on the menu!

This couscous tabbouleh made with slices of FunGuy mushrooms and bites of raisins is made bright and clean with handfuls of fresh herbs and a squeeze of lemon juice that will have everyone reminiscing about warmer, sunnier days, but without the sun burn or need for the A/C!

DIRECTIONS:

  1. Bring the water to a boil in a pot over high heat. Turn off the heat and add the couscous to the pot, cover, 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.
  3. Heat olive oil in a sauté pan over medium heat. Add in the onion and cook 2 minutes or until tender. Add in the garlic and cook another minute. Next, add in the bell pepper and FunGuy mushrooms and sauté for 3-5 minutes or until the pepper is tender and the mushrooms have lightly browned. Stir in the tomatoes and cook 2 minutes then turn off the heat.
  4. Pour the couscous into a large bowl along with the mushroom and tomato mixture, raisins, mint, and parsley. Pour the lemon juice over the top and toss with a fork to combine. Taste and add salt and black pepper as necessary.
  5. Cover the bowl with plastic wrap and refrigerate for at least an hour and up to the day before serving.

Have a Fun meal!