Welcome to show me the curry dot com.

I'm a New Jersey and I hate Bill, and today we're making a garlic mushrooms.

Christmas sounds delicious and choosing to use baby Bella mushrooms.

So basically little Orville emotions.

That's what baby Bella looks like approximately a little bigger than the white button mushrooms, and we cut them, wash them and sliced him, actually, and they're a tickle using eight ounces.

And if you can find the baby Bellas, you can use either the photo Bella's the big ones or just your regular white button mushrooms.

So I have a pot with 1.5 cups of water in here, and it's already come to a boil.

So I'm gonna go and turn it off.

And to this, I'm gonna advance teaspoon of salt or to taste, and one tablespoon of lemon juice or lime juice mix and just dissolved assault.

And once this is all we're gonna pour in our mushrooms, give it a quick mix and just push him down like this, and we're gonna let the mushroom steep in here in the hot water for 15 minutes, covered in the stove is off.

Their Russians have been steeping in the hot water for 15 minutes and let's take a look.

So what this process really does is it draws out all the moisture from the mushrooms, and it gives us a mushroom broth.

We're gonna just take this out, remove the liquid, take it out on another bowl so we have some liquid left of work.

Now, don't throw that away.

That's what we used to make.

The couscous has additional flavor, so we need actually 1.5 cups of liquid.

And so what we're gonna do is we're just gonna pull this out, measure how much it is and if you need more additional water, additionally, could we gonna added, uh, whatever balance needed just to make it a cup in 1/2?

Exactly a lot of times the water comes out from the mushroom, the moisture, and you'll get more than a cup and 1/2.

It just it's funny somehow.

So if you get more than a cup and 1/2 you can discard the rest of it.

You need a cup and 1/2 and otherwise, well, a pen.

We have one tablespoon of olive oil and it's hot to this.

We're gonna add five large cloves of garlic, which you've missed approximately a tablespoon and green chiles chopped to taste.

Now we're gonna cook this garlic for just about 30 to 40 seconds.

We don't want it to burn.

Do this.

We're gonna add the mushrooms sauteed until the mushrooms are cooked.

So they're probably cannibalization.

They look fantastic.

And of course, as you can see, the shrunk quite a bit.

So that's perfect.

Bite size pieces.

So to this, now we're gonna add our stock or mushrooms, Water quick.

And what we're gonna do is we're gonna allow it to come to a boil.

So this is also the perfect time to check your salt and see if you need any more or to just any spices.

So this is couscous.

We're using one cup, and this is what it looks like.

Looks like a little tickle version off Suji or semolina on.

Basically, this is made out of wheat are so edgy.

So it's come to a boil.

We're gonna turn off the store you're gonna add in the couscous, makes it, and we're gonna cover it and let it sit aside for about 10 minutes.

So It's being about 12 13 minutes and let's have a look.

Arco schools have been resting.

Gosh, have you?

They're just gonna likely forget and fluff it.

But mushroom lovers dream look so yummy.

Actually, that smells so good.

It's a garlic and mushroom combination is absolutely fantastic, and this is great.

I mean, it's and, of course, chilies for us.

Now I know way Have a couscous salad recipe on our website, and it's kind of a cold salad.

But this is like a nice warm side dish, so it's a perfect accompaniment to dinner for us.

Additional lime juice on the top can ever go wrong at the fresh flavor.

Hey, so let's begin, I know.

Might as well dig in great from the ball, right?

Wait.

Got detained.

A little spice, a little spice mushrooms are fabulous, and I can actually I love the fact that because schools is small and it's kind of not as obvious, and the mushroom has got like a little texture to it, it's a little kind of almost meaty and very, very fearful of a juicy, so very delicious recipe.

Definitely a keeper.

It's a great dish, you know.

It's warm and nice.

But, you know, I think it would be fabulous even when it's cold.

That's like Bridget leftovers.

Let's have it over lunch or something really, really good.

If you like this recipe and you'd like to see more from us, be sure you subscribe.

And that way you'll be the first to know every time we posted new recipe.

So enjoy your garlic mushrooms couscous and join us again.

And then I sort of show me the card, are adding a pinch of spice Thio.