Wild Mushroom Couscous Recipe


1 1/2 cups dry Israeli Couscous
Olive oil
2 cups water or stock
1 tbsp chopped flat-leaf parsley
1 tbsp lemon juice
fresh ground pepper

1 1/2lbs wild mushrooms (chanterelle, shiitake, oyster, porcini etc)
3 tbsp olive oil
3 cloves garlic, rough chopped
1/2 tsp red pepper flakes
1 tbsp lemon zest
1 tbsp tarragon
3 tbsp fresh Italian/flat-leaf parsley, rough chopped
1 tbsp lemon juice
sea salt & fresh ground pepper
high quality olive oil, to garnish
1/4 cup toasted pine nuts, to garnish (optional)

In a medium sauce pot over med heat, add a glug or two of olive oil (maybe 2tbsp) and th couscous. Let it cook, stirring every minute or so, until couscous is lightly toasted. Add the water  or stock and bring to a boil. Lower to a simmer and let cook, covered, until couscous has absorbed all the liquid, 8-10 minutes. Add the lemon juice, parsley and a generous amount of pepper.  Taste for salt and add more if needed.

While couscous cooks, take a heavy (cast iron would be ideal!) skillet and place over medium-high heat. Add a good layer of olive oil to the pan and place 1 layer of mushrooms down. Let them brown well (2-3 minutes) and them flip and brown the opposite side. Remove to a paper-towel lined plate. Repeat until all your mushrooms are brown and crispy and delicious.

Wipe the pan down and add 1 tbsp olive oil and warm over medium heat. Add the garlic and red pepper flakes and cook 1 minute. Add the mushrooms back along with the herbs, lemon zest and a pinch or two of salt. Toss a few times to combine and remove from heat.  Add the lemon juice.

Spoon couscous into a serving dish and top with mushroom mixture. Sprinkle with pine nuts, olive oil and any remaining parsley. Pour a glass of wine (or seltzer if you’re being really good and healthy) and enjoy!

via The Gouda Life

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