Total Time
45mins
Prep 30 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Heat olive oil in a skillet with a tight-fitting lid over med-high heat.
  2. Add in sliced mushrooms and spread them out in the skillet.
  3. Cook without stirring for about 3 minutes; they’ll get nice and brown if you don’t touch them.
  4. Add in the sage, garlic, red pepper flakes, salt, and pepper; continue to cook, stirring occasionally, for about 5 minutes.
  5. Add in chicken stock and dried cherries; increase the heat.
  6. When the stock is boiling, add in the couscous, shake the skillet to settle it into the liquid.
  7. Turn the heat off, cover the skillet, and let it sit for 5 minutes.
  8. Fluff the couscous with a fork and serve.

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