Gary H. Lubben
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Office: 661-269-2258
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Mushroom and Zucchini Couscous
Serves 8 to 10


1 ½  cups         chicken stock
1 tsp                kosher salt
½ tsp               freshly ground pepper
¼ tsp               ground cumin
½ tsp               saffron threads
2 tbls               olive oil
2 tbls               butter
2                      zucchini, large dice
16 ounces        sliced mushrooms
¼ tsp               red pepper flakes
1 ½ cups          couscous (10 ounces)
1 cup               Basil or Parsley (chopped)
Bring the chicken stock to a boil in a small pan then turn off the heat.  Add the salt, pepper, cumin and saffron threads and allow to steep for about 15 minutes.
Meanwhile, heat the olive oil and melt the butter in a saute pan.  Add the zucchini and mushrooms and cook about 5 minutes or until lightly browned, add the red pepper flakes, salt and pepper to taste.  Bring the stock just back to a boil.  Place the couscous in a large bowl, add the zucchini and mushroom mixture.  Pour the hot stock over the mixture, stir lightly to blend, cover tightly with plastic wrap and let stand at room temperature for 15 minutes.  Add the basil or parsley and toss with a fork.  Serve at room temperature.



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Office: 661-269-2258
Cell: 661-816-7759


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