Toasted Israeli Couscous with Roasted Mushrooms Medley

At our last Family Dinner, we fired up a bunch of lamb racks and chops per my brother-in-law’s bday request. I initially was going to make a side dish that had potatoes in it but it seemed kind of heavy for such a warm day.

I brainstormed with seester and decided to make some Israeli couscous. The pearls are larger than standard couscous and when toasted –like with risotto — it takes on a nutty flavor with a great texture.

To flavor the couscous, I combined it with a medley of roasted mushrooms. I chose a combo of portabello, trumpets and beech ‘shrooms but anything goes. I also added dried porcinis as they have an earthy flavor and used the liquid that I reconstituted them in to deepen the profile.

To finish it off, I added some fresh herbs and lemon zest to brighten up the dish.

The couscous paired quite well with the lamb providing just enough substance without being too heavy.

And since it’s delicious at room temperature, it would be a great dish to bring to a potluck or summer picnic event. ❤

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Toasted Israeli Couscous with Roasted Mushrooms Medley
Serves 4-5

Ingredients:

½ ounce dried porcini mushrooms
1 cup hot water
3 cups sliced mixed mushrooms (I used portabello, trumpets, and beech)
olive oil, divided
kosher salt, divided
black pepper, divided
¼ teaspoon red pepper flakes
1 teaspoon garlic powder
10 sprigs fresh thyme, divided
½ cup white onion, finely diced
2 cups dried Israeli couscous
1 tablespoon minced garlic
2 cups vegetable broth, heated
1 tablespoon minced parsley
½ tablespoon lemon zest
1 tablespoon truffle oil or quality extra virgin olive oil

Combine the dried porcini with the hot water in a small bowl. Allow the mushrooms to soften and reconstitute for about 30 minutes. Remove the porcini from the bowl, squeezing out the excess liquid. Reserve the porcini liquid and set aside.

Preheat oven to 425 degrees F. Toss the fresh mushrooms with 3 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper, red pepper flakes, and garlic powder. Pull the leaves from half the thyme sprigs and mix into the mushrooms. Spread the mushrooms on a lightly greased baking tray and roast for about 20 minutes, stirring every few minutes until they have browned. Set aside.

Heat 2 tablespoons olive oil over medium heat in a small pot. Add the white onions and cook for 3-4 minutes until they become translucent. Add the couscous—stir and cook until the pearls become toasted and golden brown. Stir in the garlic and cook for about 20-30 seconds before adding in the liquid that the porcini was reconstituted in–careful not to add in the mushroom grit/sand. Pour in the heated vegetable broth, add the remaining thyme sprigs and bring to a boil. Lower the heat to a simmer, cover the pot and cook until all the liquid has absorbed—about 10-15 minutes.

Once the couscous is done, take it off the heat and discard the thyme sprigs. Use a fork to fluff the couscous pearls and fold in the roasted mushrooms, porcinis, parsley, and lemon zest. Drizzle in the truffle oil and taste. Add additional salt and pepper as needed.

The couscous can be served immediately or at room temperature.