Cheese and Mushroom Couscous
- 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
- Bring broth to a boil, stir in couscous. Remove from heat. Cover and let stand 5 minutes. (makes about 2 cups)
- Mix together tomato puree and seasonings. Set aside.
- Pulse ½ cup cheese, mushrooms and 1 cup couscous in a food processor until blended.
- Loosely roll mixture into 1-inch sized balls.
- Place the balls in a baking dish and cover with sauce. sprinkle with remaining cheese.
- Bake covered at 350 until cheese melts and mixture is thoroughly heated.
- Serve over remaining couscous.
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/
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