Israeli Couscous And Sauteed Mushrooms With Herbs

Israeli Couscous And Sauteed Mushrooms With Herbs
Author: Chef JR Jacobson
Photograph: Xuan Huang


Per serving: 252.18 calories, 8.61g protein, 7.79g fat, 38.48g carb, 3.51g dietary fiber, 1.11g saturated fat, 3.68g total sugar, 0.0g added sugar
Significant source for: Copper, Selenium, Riboflavin, Niacin, Pantothenic acid.


4 Servings

1 1/2  cups chicken stock

1  cup pearl couscous

2  tablespoons vegetable oil

4  cloves garlic, minced

1  tablespoon minced fresh rosemary (optional)

1  tablespoon chopped fresh sage (optional)

8  ounces shiitake mushrooms, trimmed and sliced

8  ounces cremini mushrooms, stemmed and sliced

1/2  teaspoon salt

1  tablespoon balsamic vinegar

   Ground black pepper


step 1.

In a 3-qt pot or a saucepan, combine chicken stock and couscous. Bring the pot to a boil over medium heat.

step 2.

Set the stovetop to low heat and allow it to simmer for 10 minutes covered or until the pearl couscous are al dente.

step 3.

While waiting, in a 5.5-qt Dutch oven or a soup pot, heat up the oil over medium heat.

step 4.

Add garlic, rosemary (optional), and sage (optional) to the Dutch oven; cook for 1 minute or until fragrant.

step 5.

Add mushrooms; season with salt; cook for 15 to 20 minutes; stir occasionally to encourage even cooking. Mushrooms will yield water at the beginning but the water will eventually evaporate.

step 6.

Add the balsamic vinegar and stir in the cooked couscous to combine. Adjust for pepper.