Mushroom Rosemary CousCous


Israeli Pearled couscous

Heirloom Tomatoes

Crimini Mushrooms

White or Yellow Onion

Olive Oil


Salt, Pepper

Red Chili Flakes

To cut down prep time on the trail, combine olive oil, rosemary, S+P and chili flakes in a small mason jar the night before and refrigerate. Mix into couscous for easy seasoning, the mixture keeps best up to three days


In a bowl add one part olive oil, heirloom tomatoes, salt, pepper and red chili flakes and set aside.

Clean mushrooms (note: dampen a tea towel and rub any dirt off of the fungi, rising them with water will add unwanted moisture), dice mushrooms and onion.

Add olive oil to a pan, add mushrooms and onions with rosemary, salt, and pepper.

Once onions are translucent and mushrooms are sauteed to taste move mixture into a bowl and set aside.

Using the same pan, cook couscous according to boxed directions.

Once completed add one tablespoon olive oil S+P+R to taste. Combine mushroom-onion mixture with couscous, ad heirloom tomatoes and garnish with rosemary.