Lemon and Rosemary Marinated Grilled Chicken with Couscous and Sauteed Balsamic Cremini Mushrooms (Emeril Lagasse)

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 4

Ingredients:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

1 1/2 cups water

1/2 cup small diced red onion or shallots

1/2 cup small diced carrot

1/2 cup currants

1 (10-ounce) package couscous

2 tablespoons extra-virgin olive oil

1/4 cup toasted pine nuts

3/4 teaspoon salt

1/2 teaspoon fresh ground white pepper

1 tablespoon chopped fresh mint leaves

3 tablespoons unsalted butter

3 tablespoons minced shallots

1 teaspoon minced garlic

1 pound cremini mushrooms, thinly sliced

1 teaspoon chopped fresh thyme leaves

1/4 teaspoon salt

1/8 teaspoon fresh ground black pepper

3/4 cup balsamic vinegar

Directions:

1. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2. Combine all ingredients thoroughly.
3. Yield: 2/3 cup
4. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
5. Couscous:
6. Set a 1-quart saucepan over high heat and add the water, red onions, carrots and currants. Bring to a boil and cook for 3 minutes. While the water boils, combine the remaining ingredients except the mint in a medium heat-proof bowl. Pour the water over the couscous in the bowl and cover with plastic wrap. Allow to steam for 5 minutes, remove the plastic, add the mint and fluff with a fork. Serve hot.
7. Yield: about 4 cups
8. Sauteed Cremini Mushrooms:
9. Set a 12-inch saute pan over medium-high heat. Add the butter and once melted, add the shallots and garlic to the pan. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes. Remove from the heat and serve the mushrooms spooned over the chicken and couscous.
10. Yield: about 1 1/2 cups

By RecipeOfHealth.com