With Lebanese Tomato Salsa, Couscous, and Toasted Almonds
Prep & Cook Time:20-30 min.
Cook Within:1 days
Tree Nuts (Almonds)
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Rich, meaty mushrooms are caramelized with garlic, ladled over couscous, and topped with an authentic Lebanese salsa made with Cayenne pepper, ripe tomatoes, and fresh mint. The result is a healthy dish that boasts big global flavor.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prep the Vegetables
Mince the garlic. Seed and cut the tomatoes in to ½-inch pieces. Dice the cremini mushrooms in to bite-sized pieces. Chiffonade the mint.
Prepare the Lebanese Salsa
Heat 1½ Tbsp. olive oil in a medium saucepan over medium heat. Add tomatoes and 1 clove of minced garlic; season with salt, and cook, stirring and mashing tomatoes often, until tomatoes release their juices, about 4 minutes. Add cayenne (to taste) and mint (reserving some for garnish) and cook, stirring often, until sauce is slightly thickened, about 5 minutes; season with salt. Let cool. Can be made a day ahead of time and stored in the refrigerator. Salsa should be fresh and light.
Sauté the Mushrooms
In a skillet, heat 1 Tbsp. olive oil and 1 clove of minced garlic over medium-high heat, about 2 minutes. Add the mushrooms and simmer over medium heat, stirring occasionally, until mushrooms become soft, slightly caramelized, and aromatic, about 7 minutes. Remove from heat and set aside.
Cook the Couscous
While the mushrooms are sautéing, bring 1½ cups of water in a saucepan to a boil over high heat. Remove the saucepan from heat and stir the couscous and a pinch of salt in to the boiling water. Cover the pan and let it sit for 10 minutes. If the couscous hasn't absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes. Gently break apart and fluff the cooked couscous with a fork before serving. If the rest of dinner isn't quite done, re-cover the pan after fluffing to keep the couscous warm. Salt and pepper to taste.
Toast the Almonds
In a dry skillet, add almonds and warm over medium heat, stirring occasionally (to prevent burning). Once almonds become aromatic and browned, remove from skillet and set aside.
Plate the Dish
Place a dollop of couscous in the center of a plate. Add a layer of tomato salsa. Ladle the sautéed mushrooms overtop. Garnish with toasted almonds and remaining fresh mint.
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