The larger Israeli couscous gives this recipe a similar texture to risotto made with arborio rice but with a reduced cooking time. The same cooking method of risotto is used with large pearl couscous in this recipe containing shiitake mushrooms, wild mushrooms, white wine, tomato, and pecorino cheese.
1/3 cup chopped shallots or green onions
1 tablespoon slivered garlic
2 cups sliced shiitake mushroom caps reserve stems for another use
2 tablespoons olive oil
2 cups large Israeli couscous
1/2 cup dry white wine
4 cups rich chicken or vegetable stock
1 tablespoon grated lemon zest
1/2 cup seeded diced firm ripe tomato
1/4 cup chopped chives
1/2 cup freshly-grated pecorino cheese
Garnish
grilled or roasted fresh wild mushrooms such as morel or oyster
grilled scallions, if desired
Saute the shallots, garlic and shiitakes in olive oil until lightly colored. Add the couscous and saute for a minute or two longer. 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, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.
lottery75115
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reviews & comments
July 25, 2013
I was actually kind of intimidated by this recipe at first but it was quite easy to make and the outcome was impressive. I even went on a hunt to find the pecorino cheese since my regular store doesn't carry it. I enjoyed the texture of the couscous it is different than regular risotto but it still had the creaminess that is similar to risotto. A really outstanding recipe, thank you for sharing it!
October 15, 2011
Absolutely loved this recipe! The combination of couscous with the cooking method of risotto makes for a delicious, creamy recipe. The mushrooms were tasty and the couscous was done perfectly. It also cooks a little faster than regular risotto which is great if you need a quick but delicious side dish.