Cheese and Mushroom Couscous
 
Prep time
Cook time
Total time
 
Ingredients
  • ¾ cup shredded California Cheddar Cheese, divided
  • 1 cup cooked portabella mushrooms, drained and chopped
  • ¾ cup uncooked couscous
  • 1 cup vegetable broth
  • 1 cup tomato puree
  • 1 Tablespoon Italian seasoning
  • salt and pepper to taste
Instructions
  1. Bring broth to a boil, stir in couscous. Remove from heat. Cover and let stand 5 minutes. (makes about 2 cups)
  2. Mix together tomato puree and seasonings. Set aside.
  3. Pulse ½ cup cheese, mushrooms and 1 cup couscous in a food processor until blended.
  4. Loosely roll mixture into 1-inch sized balls.
  5. Place the balls in a baking dish and cover with sauce. sprinkle with remaining cheese.
  6. Bake covered at 350 until cheese melts and mixture is thoroughly heated.
  7. Serve over remaining couscous.
Notes
You can add ¼ cup California skim milk to the sauce to make a rose for added goodness and nutrition.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/cheese-and-mushroom-couscous-reciperedux/