Ingredients12 ounces portabella mushrooms
1/4 cup olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
1/2 cup thinly sliced onion
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 1/2 cups orange juice
1 cup couscous
Directions1. Trim portabella stems, if attached; slice mushrooms. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add portabellas; sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Cook, stirring occasionally, until tender, about 7 minutes; remove from skillet to a plate; cover to keep warm.
2. Add remaining two tablespoons of olive oil to skillet. Stir in onion, cumin and cinnamon; cook and stir until tender, about 5 minutes. Add orange juice, boil to reduce liquid to 1 cup, about 5 minutes. Keep warm.
3. In a medium saucepan, bring 1 cup water to a boil. stir in couscous, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Remove from heat, cover and let stand for 10 minutes. To serve, divide couscous among 4 plates; top each with portabellas; drizzle with orange-cumin sauce.
If desired, stir sliced green onions, golden raisins and sliced almonds into the couscous before serving.