This recipe is definitely on my menu tonight. Cousous, mushrooms and zesty tomatoes? Yes, please! While this recipe sounds amazing and I’m going to give it a shot, I’ve never heard of Snap E Tom tomato juice and I’ve never used fennel bulb, but always wanted to try it. I did some quick research here and if I can’t find the Snap E Tom product, I’ll use spicy V8 and add a little extra habanero sauce. If you want to make this vegan, just leave out the cheese- I’m sure it will still be delicious!
Here’s to another successful Meatless Monday!
Couscous & Wild Mushroom Casserole
from chef Roy Pingo
- 2 cups (uncooked) Golden Couscous
- 2 cups Boiling Water
- 1/4 cup Sun Dried Tomatoes, chopped
- 1/4 cup Boiling Water
- 2 Tbsp Virgin Olive Oil
- 1 Large White Onion, peeled and chopped
- 2 cups Chopped Wild Mushrooms (portobello, shiitake, chanterelle, etc.)
- 2 Clove Garlic, finely minced or pressed
- 1 Large Fennel Bulb, trimmed, halved & thinly sliced
- 1 tsp dried Basil
- 1 tsp dried Tarragon
- 2 Tbsp Red Wine Vinegar
- 1/4 tsp Sea Salt
- 1/8 tsp Ground Black Pepper
- 5 oz. Fontina Cheese, shredded
- 1/2 tsp Paprika
- 2 cups Snap E Tom Tomato Juice
Place couscous in a heatproof bowl and add 2 cups boiling water; mix, cover and let stand for at least 10 minutes. Reserve at room temperature.
In a small bowl, soak sun-dried tomatoes in 1/4 cup boiling water. Let stand for 10 minutes. Drain and reserve.
Preheat oven to 400°F. Coat a 13 x 9 – inch baking dish with cooking spray, set aside.
In a large skillet, heat oil. Using medium heat, sauté tomatoes, onion, mushrooms, garlic and fennel for 2 minutes. Remove from heat.
In a large bowl, combine tomato-onion mixture, Snap E Tom, basil, tarragon, vinegar, salt, pepper and the couscous. Spread mixture into baking dish.
Bake for 25 minutes. Sprinkle top with cheese and paprika. Bake for 5 minutes more. Serve hot.
Makes 6 servings.