Truffled Israeli Cous Cous with Meyer Lemon and Basil
Popular on Food52
Alli April 29, 2020
We have put this into our home rotation as a true favorite. We eat it on birthdays and anniversaries. It is seriously delicious! I like using parsley instead of basil just because I love parsley. I definitely recommend!
Bob Q. February 20, 2018
A question...WASH the mushrooms? Really? I learned in cullinary class in Paris, that you should never wash mushrooms but use a mushroom brush to remove soil and/or other debris, that washing will result in soggy mushy 'rooms' (they absorbe liquids when raw). Was I misled? I learned this in the 70's when I was a young food explorer, an have never washed or peeled my mushrooms since, and I'm still alive, kicking and loving my wild 'rooms'.
CailinH February 12, 2014
Made this tonight- sooo tasty! Light but simultaneously rich flavor. Who knew!
Patti February 12, 2014
Can I use pearl barley instead? I have a ton of it!
Sabine G. February 12, 2014
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.
Josie M. May 18, 2015
I used cold leftover barley and it was great. Had to add a little extra olive oil.
daisybrain July 25, 2013
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.
juliunruly July 24, 2013
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.
See what other Food52ers are saying.