With Lebanese Tomato Salsa, Couscous, and Toasted Almonds
Prep & Cook Time:20-30 min.
Cook Within:1 days
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.
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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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