Wild mushroom Israeli couscous recipe
Ingredients
2 tablespoons olive oil
4 cloves garlic, peeled and finely chopped
1 onion, peeled and roughly chopped
125g Shiitake mushrooms, washed and sliced
20g dried porcini mushrooms
225g uncooked Israeli couscous
700ml vegetable stock
2 tablespoons basil, roughly chopped
salt
pepper, to taste
To garnish
sprigs of fresh basil
Heat the olive oil in a large frying pan. Add the garlic and onion and sauté for 3 minutes. Add the sliced mushrooms and cook for 5 minutes. Stir in the vegetable stock and porcini and bring to a boil. Add the couscous and reduce to a low flame, cover and simmer until the couscous is tender and the liquids are absorbed. This will take approximately 10 minutes. Leave covered for 5 minutes to complete cooking. Taste and adjust seasoning. Fluff up just before serving. Stir in the chopped basil. To serve, garnish with sprigs of fresh basil. *Some Kosher products may be available in limited stores.
