As soon as we discovered how fast couscous is to make—we’re talking five minutes-there was no holding us back. We serve it with everything from Balsamic-Glazed London Broil (page 15) to Peppery Turkey Scaloppini (page 46).
Recipe information
Yield
serves 6
Ingredients
3 tablespoons olive oil
10 ounces mushrooms, quartered and thinly sliced
1 medium Vidalia onion, finely chopped
1 1/2 cups chicken broth
3/4 teaspoon salt
1 cup uncooked couscous
1 tablespoon chopped fresh basil, for garnish (optional)
Preparation
Step 1
Heat the olive oil in a medium saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 7 minutes, or until softened. Add the onion and cook for 5 minutes more.
Step 2
Add the chicken broth and salt and bring to a boil. Stir in the couscous. Immediately remove the pan from the heat, cover it, and let stand until all the liquid is absorbed, 5 to 10 minutes.
Step 3
Uncover and fluff the couscous with a fork. Garnish with the basil, if desired, and serve immediately.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
