Nutritional Info

Nutrition Facts

Serving Size 1 (100g)

Calories 300
Calories from Fat 86 (29%)
Amount Per Serving %DIV
Total Fat 9.5g 15%
Saturated Fat 2.7g 14%
Monounsaturated Fat 5.4g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 12.2mg 4%
Sodium 5582.9mg 243%
Potassium 450.9mg 10%
Total Carbohydrate 38.2g 13%
Dietary Fiber 2.1g 9%
Sugars 3.4g
Protein 14.4g 29%

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Recipe Description
Couscous, processed semolina wheat formed into tiny pellets, is often used in North African and Mideastern dishes.  In this recipe, the little grains are permeated with the woodsy flavorand aroma of fresh chanterelles.  You can find these distinctive, trumpet-shaped mushrooms in well stocked produce markets.
Prep time
20 min
Cook time
20 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  parmesan cheese, grated
1 Cup(c)  couscous
1 3/4 Cup(c)  chicken broth
1 Teaspoon(t)  fresh thyme, minced
2 Teaspoon(t)  fresh rosemary, minced
1/2 Cup(c)  onion, finely chopped
2 Tablespoon(T)  olive oil or salad oil
5 Ounce(oz)  fresh chanterelle mushrooms


If ends of chanterelles are tough or discolored, trim them off.  Immerse in water and swish vigorously to remove debris.  Lift from water and drain well.  Finely chop chanterelles.  In a wide frying pan, combine chanterelles, oil, onion, rosemary and thyme.  Cover and cook over medium high heat until mushrooms release their liquid, about 3 to 5 minutes.  Uncover
and cook, stirring often, until liquid has evaporated and mushrooms are lightly browned, about 10 minutes.  Add broth and bring to a boil.  Stir in couscous, then cover tightly and remove from heat.  Let stand until liquid has been absorbed, about 5 minutes.  With a fork, fluff couscous, then stir in cheese.

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