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Author Notes: My husband is not a big fan of the smaller variety of couscous, so I decided to try this out last night and it was a HIT - the Israeli couscous has a great texture, and combines perfectly with the miso / mushroom combo. I am out of toasted sesame oil but you might try a drizzle of that for an intenser toasted flavor ... I will next time!! —aargersi
- 1 cup Israeli couscous
- 1 cup slices shiitake mushrooms
- 2 cloves garlic, minced
- 2 tablespoons walnut oil
- 1 tablespoon Hatcho miso paste
- 2 cups water (plus a bit more to dissolve the miso)
- fresh ground black pepper
- 1/4 cup chopped green onion plus more for garnish
- 1 tablespoon tamari
- 1 teaspoon ground white pepper
- in a DRY skillet ... toast the couscous on med-high until it it a nice golden brown - set aside.
- Heat the walnut oil to med-high (not too high!) and add the mushrooms and garlic. Saute until the mushrooms are browned, grind a little black pepper over them.
- Dissolve the miso paste in 1-2 tbs of warm water. Bring 2 c water to a boil, and add the couscous, miso paste, and mushrooms. Stir in the tamari and white pepper and cover - simmer for 10 minutes (or according to the directions on your couscous)
- Stir in the green onion and allow to sit for a minute or so. Garnish with additional green onions and serve!
- This recipe was entered in the contest for Your Best Couscous Dish
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