Lunch: Couscous Caps Recipe
This recipe includes fertility superfoods such as:
Health and fertility benefits of Couscous Caps Recipe
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
Ingredients
20 large fresh mushrooms
4 green onions, chopped
1 cup reduced-sodium chicken broth, divided
1/3 cup uncooked whole wheat couscous
1/4 cup grated Parmesan cheese, divided
4 teaspoons reduced-fat mayonnaise
1 teaspoon dried basil
1/2 teaspoon dried tarragon
1/2 teaspoon paprika
Instructions
Remove stems from mushrooms and finely chop stems; set caps aside. In a large nonstick skillet coated with cooking spray, saute onions and chopped mushrooms until crisp-tender. Add 1/2 cup broth; cook and stir until liquid is evaporated and vegetables are tender, about 10 minutes.
Meanwhile, in a small saucepan, bring remaining broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. Fluff with a fork. Add to onion mixture. Stir in 2 tablespoons cheese, mayonnaise, basil and tarragon. Stuff into mushroom caps.
Place on a foil-lined baking sheet. Sprinkle with remaining cheese. Bake at 375 ° for 10-15 minutes or until mushrooms are tender. Just before serving, sprinkle with paprika.
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Nutrition Facts
Serving Size: 20
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
