Truffled Israeli Cous Cous with Meyer Lemon and Basil

By • April 13, 2011 11 Comments

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Author Notes: A friend of mine gave me a small bottle of authentic black truffle oil from Italy for my birthday. It is the most luscious ingredient I've ever used in my cooking. So I've been experimenting with it (sparingly) and discovered this delightful dish that could be made easily with ingredients found every day in your refrigerator. For instance:

Don't have truffle oil? Use high quality EVOO instead
Don't have wild mushrooms? Use baby bellas
Don't have Israeli Cous Cous? Use regular cous cous, farro, barley, or orzo
Don't have basil? Use parsley
Don't have Meyer Lemon? Use regular lemon

The variations are endless although I think this version will be my favorite. And I think the best part of this dish (next to the truffle oil) is that it can be made in less than 30 minutes!

Serves 2 as a main dish, 4 as a side

  • 1 cup pearled (Israeli) cous cous
  • 3/4 pound wild mushrooms, mixed varieties (for mine I used chanterelle, oyster, and baby bella)
  • 1 meyer lemon
  • 1/4 cup packed coarsely chopped basil
  • 1/4 fresh grated parmesan (I like using a microplane to get a really fine shred)
  • 1 tablespoon black truffle oil
  • kosher salt
  • fresh cracked pepper
  1. Cook cous cous according to packaging and when done remove from heat.
  2. Wash mushrooms and then chop into large bite size pieces. Dry saute (do not add oil or liquid) over medium heat until liquids start to release and mushrooms brown and soften - about 8 minutes.
  3. While cous cous and mushrooms are cooking, zest lemon and then squeeze juice into a medium sized serving bowl.
  4. Add shredded parmesan and basil to bowl and mix together gently.
  5. By now your mushrooms and cous cous are done. Allow both to cool a bit before mixing into the bowl - you want to mix while warm but not hot.
  6. Drizzle with truffle oil, and season with salt and pepper to taste.
  7. Enjoy!

More Great Recipes: Cheese & Dairy|Pasta|Vegetables|Side Dishes|Basil

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Comments (11) Questions (0)


over 1 year ago CailinH

Made this tonight- sooo tasty! Light but simultaneously rich flavor. Who knew!


over 1 year ago Patti

Can I use pearl barley instead? I have a ton of it!


over 1 year ago Sabine Gagnon

I wouldn't see why not. The texture may be a bit different and the grain a bit heavier but I am sure it will still be delicious! I could see bulgur being great as well.


4 months ago Josie Marsh

I used cold leftover barley and it was great. Had to add a little extra olive oil.


about 2 years ago dreonrice

What's the difference between white and black truffle oil? Anyone?


about 2 years ago Sabine Gagnon

Yum! This came out simply delicious!


about 2 years ago daisybrain

Made this for dinner last night and man what a hit. I added some shallots to the bowl with the basil and lemon and topped it with some crumbled feta. I also used more of everything and doubled the amount of couscous. With my family of 3 there were no leftovers. Thanks a lot.


about 2 years ago juliunruly

This is a *fantastic* vegetarian main. I was a little worried about the lemon with the truffle oil, but it works wonderfully. I added fresh corn that I sauteed with olive oil and the mushroom scrapings after dry-sauteeing those. I feel like it would look even more perfect with some sweet, ripe, red summer cherry tomatoes mixed in at the very end. I may try that next time.


about 2 years ago ModernSwap

1/4 cup!


about 2 years ago cindy_perkins_marlow

Is that 1/4 cup or lb Parmesan?


over 4 years ago Sagegreen

Thanks, I have no excuses: must try!