Preserved lemons in jars are available at Middle Eastern grocery stores, as is the super hot red pepper puree known as harissa—just a few dabs will do.
- 2 Tbs. extra-virgin olive oil
- 1 large green bell pepper, diced
- 1 large onion, diced
- 3 medium cloves garlic, minced
- 1 Tbs. sweet Hungarian paprika or 1 1/2 tsp. hot Hungarian paprika
- 1 ripe large tomato, diced
- 1/2 to 1 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/2 preserved lemon half, seeded and julienned (optional)
- 1 1/2 lbs. mixed mushrooms, such as portobello, oyster and shiitake, chopped
- 3 stems fresh flat-leaf parsley, chopped
- 3 stems fresh cilantro, chopped
- 12-oz. pkg. whole-wheat or regular couscous
- 10 pitted green Spanish olives
- Harissa for serving (optional)
- In large nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion and cook, stirring, until vegetables are just tender, about 5 minutes. Add garlic and paprika and cook, stirring, 1 minute.
- Add tomato, salt, pepper and half of julienned lemon if using. Cook 1 minute, stirring. Add one-third of the mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add another third of mushrooms and cook, stirring, 2 to 3 minutes. Add remaining mushrooms and cook until all mushrooms are tender, 3 to 5 minutes. Stir in parsley and cilantro and cook 1 minute more. Remove from heat.
- Meanwhile, prepare couscous according to package directions. Mound couscous on large platter, surround with mushroom mixture and garnish with olives and remaining julienned lemon if using. Serve with a small dish of harissa if desired.
- Serving Size: 6 servings
- Calories: 305
- Carbohydrate Content: 54 g
- Fat Content: 6 g
- Fiber Content: 6 g
- Protein Content: 10 g
- Saturated Fat Content: 1 g
- Sodium Content: 349 mg