This recipe uses a kind of couscous known as moughrabiye or Israeli couscous, available in many natural foods stores. It is made from the same toasted semolina as regular couscous, but the size is larger and round, about the size of whole peppercorns. For a decadent twist, garnish this dish with grilled or roasted fresh wild mushrooms, such as morel or oyster, deep fried basil sprigs, and a few drops of truffle oil.
Couscous Risotto with Wild Mushrooms
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Ingredients
- 1/3 cup chopped shallots or green onions
- 1 tablespoon slivered garlic
- 2 cups shiitake mushrooms (about 4-6 ounces), stems removed
- 2 tablespoons olive oil
- 2 cups Israeli couscous
- 1/2 cup dry white wine
- 4 cups rich chicken or vegetable stock, divided
- 1 tablespoon grated lemon zest
- 1 medium tomato, seeded and diced
- 1/4 cup chopped chives
- 1/2 cup freshly grated pecorino cheese
Instructions
- Sauté the shallots, garlic and shiitakes in olive oil until lightly colored. Add the couscous and sauté for 1-2 more minutes. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes).
- Stir in lemon zest, tomato, chives and cheese and serve immediately in warm bowls.
Recipe Notes
Nutrition Facts
Couscous Risotto with Wild Mushrooms
Amount Per Serving
Calories 331
* Percent Daily Values are based on a 2000 calorie diet.
