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
slices shiitake mushrooms
cloves garlic, minced
Hatcho miso paste
water (plus a bit more to dissolve the miso)
fresh ground black pepper
chopped green onion plus more for garnish
ground white pepper
In This Recipe
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!