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| This special couscous stuffing is a perfect holiday addition! |
I'll post the Cranberry Orange Ginger Sauce after this incredible Vegan Portabella Mushroom, Asparagus, & Walnut Stuffing. The two dishes just tasted remarkably well together- the complements were astounding. The herb savory deliciousness of the stuffing and the tart sweetness of citrus-y cranberries reminded me of the old tradition- having these two plated right next to each other.
Like chocolate and peanut butter, stuffing and cranberry sauce need to stop beating around the bush and get married already!
Vegan Portabella Mushroom, Asparagus, & Walnut Couscous Stuffing
2 1/2 cup low sodium vegetable broth
2 boxes Near East Dish Pine Nut Couscous
2 teaspoon balsamic vinegar
1 tablespoon olive oil
2 cup sliced portabella mushrooms
1 chopped asparagus bunch, cooked
1 teaspoon basil
2 teaspoon garlic powder (or 1 small finely diced onion)
2 teaspoon onion powder
2 teaspoon ground coriander
1 teaspoon crushed red pepper
1 1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1 cup crushed walnuts
2 Roma tomatoes (optional)
Bring the vegetable broth & couscous packet seasoning to a boil, add couscous, stir, cover, & turn off heat. Uncover and fluff with a fork after 5 minutes.
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| In a medium heated skillet, stir the mushrooms in balsamic & olive oil. Add the asparagus. |
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| After 3-5 minutes, toss in the fluffy couscous and all the seasonings. Turn off heat & add the walnuts. |
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| Paired with Roma tomato slices & a pinch of basil, it tasted absolutely divine. |
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