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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.
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.
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
Fresh cracked pepper
Photo by James Ransom