Spiced Roasted Portobellos
with Harissa fried leftover couscous

Name: Spiced Roasted Portobellos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Thyme, dried; 1/2 tsp Cumin; 1/2 tsp Coriander, ground; 1/4 tsp Red pepper flakes (opt); 4 Mushrooms, portobello, stems removed; 1 Tbsp Oil, cooking; 1 Onions, medium and red, diced; 8 Sun-dried tomatoes in oil, chopped; 12 oz Broccoli, baby, chopped into 2" / 5 cm segments (sub regular broccoli); 2 cloves Garlic, chopped; 2 oz Olives, pitted Kalmata, sliced; 2 Tbsp Cilantro, chopped; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 Tbsp Harissa paste (sub tomato paste with a few drops of hot sauce); ~2 cups Cooked Couscous (leftover from Monday); 2 Tbsp Lemon juice; for serving Yogurt, plain or Greek

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

A delicious adventure for your taste buds awaits with roasted portobellos seasoned with thyme, cumin, coriander, and red pepper flakes served with harissa fried couscous on the side. You'll be shocked how much flavor can come from a few simple ingredients. A variation of this Middle Eastern inspired dinner was first featured in 2016.
Smarts:Leftover couscous from Monday's dinner helps this meal come together quickly.

Dependency

West African Tofu in Peanut Sauce (Mafe)

Ingredients

Metric

Servings:

Spiced Roasted Portobellos:

Salt - 1 tsp
Black pepper - 1/2 tsp
Thyme, dried - 1/2 tsp
Cumin - 1/2 tsp
Coriander, ground - 1/2 tsp
Red pepper flakes (opt) - 1/4 tsp
Mushrooms, portobello - 4 , stems removed
Oil, cooking - 1 Tbsp

Harissa Fried Couscous:

Onions, medium and red - 1 , diced
Sun-dried tomatoes in oil - 8 , chopped
Broccoli, baby - 12 oz , chopped into 2" / 5 cm segments (sub regular broccoli)
Garlic - 2 cloves , chopped
Olives, pitted Kalmata - 2 oz , sliced
Cilantro - 2 Tbsp , chopped
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Harissa paste - 1 Tbsp (sub tomato paste with a few drops of hot sauce)
Cooked Couscous (leftover from Monday) - ~2 cups
Lemon juice - 2 Tbsp
Yogurt, plain or Greek - for serving

Prep

Make spice mix - (If prepping right before cooking, get oven heating before continuing with prep.) Combine salt, black pepper, thyme, cumin, coriander, and red pepper flakes. (Can be done up to 5 days ahead)
Onions / Sun-dried tomatoes / Broccoli / Garlic / Olives - Prep as directed. Store onions and sun-dried tomatoes together. Store other ingredients separately. (Can be done up to 5 days ahead)
Mushrooms - Remove stems. (Can be done up to 2 days ahead)
Cilantro - Chop cilantro.
Garbanzo beans - Drain and rinse.

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Make

Heat oven to 425F / 218C degrees.
Spread mushrooms out on a sheet pan. Rub on all sides with oil (portion for mushrooms) and season with spice mix. Transfer to the oven and roast until tender, 12 to 15 minutes.
While mushrooms roast, heat a skillet over medium-high heat. Add oil (portion for couscous) and then onions, harissa paste, and sun-dried tomatoes. Saute for ~2 minutes, until fragrant.
Add baby broccoli and saute until cooked to your liking, 2 to 4 minutes.
Stir in garlic, beans, and leftover couscous. Cook until beans and couscous are warmed through.
Finish couscous with olives, cilantro, and lemon juice. Season with some salt and pepper.
Enjoy mushrooms with couscous on the side. Serve with yogurt.

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