Everyday Cooking

Truffled Israeli Couscous with Meyer Lemon and Basil

July 22, 2013

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: There's a time and place for snobbery.

Truffled Israeli Couscous from Food52

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I can already hear the teeth gnashing over the use of truffle oil in this lovely little side dish, Truffled Israeli Couscous with Meyer Lemon and Basil, but I would ask you to contain yourselves. First of all, as ModernSwap generously points out, you don't even have to use it. You can go ahead and pull out that super-young, delicious olive oil that a friend brought back from Italy, which may then cause you to wonder if said pal is ever going to get her ass back to work from book leave because you've grown slightly tired of talking to your male colleagues about drone policy and having no one to comment on your awesome shoes. Not that your girlfriend doesn't know drones. 

So anyway the point is: I don't have such a blanket policy with truffle oil. I think it adds a luxurious and fun touch when used in moderation on pastas or couscous dishes. What you probably won't find is meyer lemons right now, but you can use the regular ones. I would ask that you use the mushrooms here, which give this guy his earthy depth, and the very best Parmesan you can get your hands on. Snobbery has its place, and it resides with cheese. 

Truffled Israeli Couscous with Meyer Lemon and Basil by ModernSwap

Serves 2 as a main dish, 4 as a side

1 cup pearled (Israeli) cous cous
3/4 pound wild mushrooms, mixed varieties
1 meyer lemon
1/4 cup packed coarsely chopped basil
1/4 fresh grated Parmesan
1 tablespoon black truffle oil
Kosher salt
Fresh cracked pepper

See the full recipe (and save and print it) here.

Photo by James Ransom


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Written by: Jestei

The ratio of people to cake is too big.


brianwynn December 28, 2013

Sharing a beautiful experience of such amazing destination can attract anyone towards it. Israel food culture is something very hard to define, since it is blended with large mix of culture. Anyone will be surprised by the large varieties of food offers by Israeli restaurants and hotels. Especially when you stay at good place like Shenkinhotel.com and enjoy the delicious cuisines served by their experts, you will definitely miss it forever.
Kate F. July 22, 2013
Looks wonderful! Can't wait to try it.
Jestei July 24, 2013
Brette W. July 22, 2013
Sometimes I can be a truffle oil snob, but this was really, really good.
Jestei July 24, 2013
Veggielover July 22, 2013
Yay! A recipe that calls for truffle oil! I picked up a bottle to play with a few weeks ago. Do you think white truffle oil will work?
Chris C. July 22, 2013
I use Oregon white truffle oil, but that's more a result of Northwest pride than of an assessment of quality.
Veggielover July 22, 2013
Popped open a can of blanc de blanc (yes a pull-tab can...figured it went with the meal) and made it subbing farro and parsley. Yum, but seriously reconsidering my particular bottle of white truffle oil. Oh...this is a slippery slope.
Jestei July 24, 2013
I do. And I am glad you are all trying this.
carswell July 22, 2013
Hmmmm. I was just tidying up my pantry cupboard yesterday and looked at my tiny can of truffle oil. I just bought some black spaghetti the other day - so I think I may substitute that for the Israeli couscous.
Jestei July 24, 2013
curious how you like it
Chris C. July 22, 2013
Truffle oil definitely has its place or it wouldn't exist! I won my now wife over with the first meal I cooked for her: spaghetti topped with a poached egg and drizzled with truffle oil. Bachelors, feel free to use this seduction trick.
Got here via the food52 Tumblr, by the way.
Jestei July 24, 2013
I have made that dish. Love.