Couscous. Rice so nice they named it twice.
Before I get into my Three Mushroom Couscous. I know what you are thinking… What is couscous?! Well for starters, it is not a rice. So whoever came up with that rhyme you will forever confuse everyone. But couscous, is actually semolina flour. So basically couscous is pasta in little balls. Pasta?! Now I know what you’re thinking, Is couscous healthy? Well if you are avoiding gluten, you will want to steer clear of my three mushroom couscous recipe. But If you love everything wheaty in the world, you will be happy to know that couscous is packed with selenium which does amazing things for your immune system, it is a source of fiber, and is packing plant based proteins.
So is couscous healthy?! Unless you are avoiding gluten, go ahead and get loose with your couscous.
There are three main types of couscous that you can get. They are; Israeli, Lebanese, and Moroccan. In my three mushroom couscous recipe, I used Bob’s Red Mill Tri-Color Israeli Coucous, and it turned out amazing!
The other amazing thing about my three mushroom couscous recipe?! It is a very minimal effort dish. I served it up Sunday night with some seared salmon, but because couscous is so versatile you can use it as a side to most dishes. I see you poached eggs.
Honestly, cooking up couscous is a great way to impress anyone and have them think you are like this crazy amazing chef, because you literally just add it to salted boiling water. Give it ten minutes, and wa-la you have these little pasta balls of goodness. You are welcome to all you Seasonal Junkies that have dates coming up this week.
So anyway I picked Mushroom Couscous, because you know I’m all about the seasons
Which is why I’ve been LOVING on mushrooms. Different mushrooms are obviously available during all times of the year, but fall is when they are all out and about, so I really try to use them as much as possible. In this three mushroom couscous, I used shiitake, oyster, and crimini. And if I had been in the presence of more mushrooms this recipe may have turned into a 24 mushroom couscous. Because to me there are very few things better than some properly sauteed mushrooms. Which reminds me, I really should have a lesson on how to properly saute mushrooms. Because I know some of you cook your mushrooms and end up having them turn out like they have been sitting in a can… and that is just eww.
Any ways this Three Mushroom Couscous recipe is basically shouting your name. Hey you, make me.
Three Mushroom Couscous
- 1 1/2 cup Crimini Mushrooms, sliced
- 1 1/2 cup Oyster Mushrooms, sliced
- 1 1/2 cup Shiitake Mushrooms, sliced
- 1 1/2 tbsp Garlic, minced
- 2 tbsp Shallots, minced
- 2-4 tbsp Olive Oil
- 1/4 cup, Dry White Wine/White Wine Vinegar
- 1 cup Israeli Couscous
- 1 1/4 cup Chicken Stock or Water
- Salt and Pepper, to taste
- 1/4 cup Parsley, chopped
In medium pot, bring salted stock or water to a boil
Pour in couscous, lower temperature to a simmer
It should take about 10 minutes to cook the couscous
While the couscous is cooking heat oil over medium heat
Add shallots and garlic stir and cook until fragrant and translucent
Add Mushrooms make sure you have a pan that is big enough not to overcrowd the mushrooms, you will end up steaming them if this is the case
Allow to cook on once side for about 3-4 minutes and stir to coo other side
You will want to sear the mushrooms (get the cooked side a golden brown)
Add dry white wine or white wine vinegar and allow to evaporate from cooking
Once it is done cooking turn heat off
When your couscous has absorbed all the liquid it is done
Mix in sauteed mushrooms, shallots, and garlic
Adjust seasoning with salt and pepper
Top with chopped parsley
Serve with your main dish!