Pearl Cous Cous with Caramelized Mushrooms and Sage Brown Butter

Do you ever get an idea in your head, and you just can't stop thinking about it?

That happened to me recently and this delightful Pearl Cous Cous with Caramelized Mushrooms and Sage Brown Butter was the end result.

The idea actually came to me from a bottle of olive oil. I know, what am I even saying? Well, have you noticed a lot of boutique olive oil shops popping up everywhere? This is a big food trend right now. These local shops brew and infuse their own olive oil and balsamic vinegar and create some of the most unique and delicious flavors. These are great for cooking as well as marinades and salad dressings!

My favorite infusions tend to be herb-infused. I've had rosemary olive oil, basil olive oil, even cilantro-lime olive oil. After a recent visit to the Crushed Olive in Sayville, NY, I fell in l.o.v.e. with their Wild Mushroom and Sage Olive Oil. I KNOW. Too perfect for this time of year!

And so, I became obsessed with this idea of mushrooms and sage...and not just mushrooms, but buttery, caramelized mushrooms. Be still my heart.

P.S. Can we all agree to stop thinking that we don't like mushrooms? I don't know what happened to give mushrooms such a bad wrap. I have to assume these haters just haven't had mushrooms cooked down so perfectly until tender? And bursting with flavor that you simply can't get anywhere else?

Whoops, minor mushroom ramble. Let me tell you some quick things about this amazing recipe because I know that's what you're here for. First is - flavor. Flavor, flavor, flavor. Mushrooms are cooked down in a bit of butter and olive oil and honey (yes! for caramelization!) with a bunch of sage, garlic and lemon zest. If you have neighbors, you should probably apologize now for how amazing your home is going to smell. This gets tossed together with tender, nutty whole wheat pearl cous cous, a big handful of parmesan cheese, a squeeze of lemon juice and...and...

Sage. Infused. Brown. Butter!

Enjoy this cous cous as a lunch or paired with a protein for a wonderfully quick dinner. Hosting a Friends-giving this year? Might I suggest adding this to your table? It's sure to be a hit!

Ground Lamb and Pearl Cous Cous Stew

Hi there my blog-loves!

I've been kind of MIA for the past few weeks. I'm sorry about that. This hiatus is just temporary, I promise. I have just been a busy little bee with work, and studying, and wedding planning and life in general. I am cooking though, I promise, and I am cooking things that I absolutely want to share with you!

Fall is my favorite time of year to cook, so expect me back in full force come mid-October. Although I will try to get a few tasty recipes to you between now and then, I can't make any solid promises. However, I will be posting some throwback recipes on my Facebook page to get us ready for fall--I'm talking all thing pumpkin, apples, warm casseroles, and delicious soups!

Be sure to like my Facebook page HERE  and share with your friends to keep up with those posts, as well as any new posts so you never ever miss a recipe!

Today I have a wonderful recipe for Ground Lamb and Pearl Cous Cous Stew. This stew is rich and warm, with rustic Middle Eastern flavors throughout every bite.

I absolutely love ground lamb and encourage you to give it a try in this recipe if you've never cooked with it before (previously here, here, and here on GSG and boy do they need new pictures!). It has a uniquely gamey taste that pairs well with tomatoes, cinnamon (seriously!), oregano and thyme.

This stew is a one pot meal--hooray--that comes together in just about 30 minutes. In my original vision, I would have made meatballs out of the lamb, but I didn't defrost my meat soon enough so I had to keep it ground. Turns out, it worked just as well as I could have hoped and made the meal come together that much sooner.

Cuddle up to a big bowl of this hearty stew and welcome the cool weather with open arms.

Lunchbox Makeover: Greek Cous Cous Salad

Soggy bread with cold cuts, wilted lettuce, and a slice of cheese. How often is this not-so-appetizing lunch awaiting you at noon?

I say, too often. It is nasty and unsatisfying. It is a gateway to endless afternoon snacking and a grumbling tummy come dinner.

Because I have not yet perfected the homemade, brown-bagged sandwich, I'll often scoot down to the cafeteria in my office and pay too much money for a meal that is chock full of empty carbs and who knows what. This is a waste of money and a waste of calories, I know. But what else am I to do?

Well, I decided it was time to be more aware of my lunch choices and to get creative with my lunchbox. It was then that I started thinking of salads and how I could make a salad fill me until dinner.

I am totally obsessed with Greek salad. Feta cheese, cucumbers, red onions, tomatoes....so many of my favorite things! Using this classic as my base, I pumped it up with some whole wheat cous cous and a homemade dressing. I have to say, this will definitely be a repeat contender for lunch time bliss!

Makeover your lunchbox with my Greek Cous Cous Salad with a Garlic Hummus Balsamic Vinaigrette!

Here's what you need:

1 cucumber
1/2 red onion
1 cup cherry tomatoes
1/2 red bell pepper
1 box whole wheat cous cous, cooked according to the package
1/2 cup feta or parmesan cheese
salt and cracked black pepper
Garlic Hummus Balsamic Vinaigrette (recipe here!)

Here's what you do (so easy!):

While your cous cous cools, finely dice your cucumber, red onion, and red bell pepper.
Half or quarter the cherry tomatoes.
Sprinkle generously with salt and pepper.

Top with cous cous, dressing and cheese.

Stir well and enjoy!

These measurements will make two lunch-sized portions of this salad. It is refreshing and light, but also filling and flavorful! The perfect summer salad.

Do you have a go-to lunch that keeps you full and satisfied all day long? What was your inspiration?