Ingredients Weight Measure
Roasted garlic butter 16 oz.
Sumac 2 tsp.
Cilantro, fresh, minced 2 Tbsp.
Baby Bella mushrooms, quartered 2 lbs.
Leek, sliced thin 1 ea.
Sea salt, coarse to taste
Black pepper, fresh ground to taste
Cabernet wine 1-1/2 cups
Orange slices, for garnish as needed
Cilantro sprigs, for garnish as needed
Leek wafers, for garnish as needed
Radishes, for garnish as needed


Ingredients Weight Measure
Orange bell peppers, roasted, pureed 1 cup
TABASCO® brand Habanero Sauce, divided 1 Tbsp. + as needed
Orange, juice of 1 ea.
Cabernet wine 1-1/2 cups
Coriander seeds, crushed 1-1/2 tsp.
Sea salt, coarse to taste
Black pepper, freshly ground to taste


Ingredients Weight Measure
Middle-Eastern couscous (pearled), toasted 4 cups
Vegetable stock, at a simmer 2 qt.
Walnuts, whole 1 cup
Butter reserved from sauté (above)


  1. For the Sauté, melt butter in sauté pan with sumac. Add cilantro, mushrooms and leeks. Season to taste and sauté over medium heat for 5-8 minutes. Add Cabernet wine and simmer gently for another 5-8 minutes. Drain most of the butter and reserve.
  2. For the Coulis, simmer the first 3 ingredients for 3-5 minutes. Add wine, crushed coriander seeds, salt and pepper. Heat through until flavors are well mixed. Puree and strain through a china cap.
  3. For the Couscous, add couscous to boiling vegetable stock; reduce heat and cover. Simmer for 20 minutes; fluff with a fork. Pan-fry walnuts in butter reserved from mushroom sauté. Toss walnuts with finished couscous.
  4. Sauce each plate with Coulis and TABASCO® Habanero Sauce. Arrange mushroom Sauté over Couscous and garnish with orange slices, cilantro sprigs and leek wafers.

Yield: 15-20 servings