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
Ingredients
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1 cup
Israeli couscous
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1 cup
slices shiitake mushrooms
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2
cloves garlic, minced
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2 tablespoons
walnut oil
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1 tablespoon
Hatcho miso paste
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2 cups
water (plus a bit more to dissolve the miso)
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fresh ground black pepper
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1/4 cup
chopped green onion plus more for garnish
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1 tablespoon
tamari
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1 teaspoon
ground white pepper
Directions
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in a DRY skillet ... toast the couscous on med-high until it it a nice golden brown - set aside.
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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.
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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)
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Stir in the green onion and allow to sit for a minute or so. Garnish with additional green onions and serve!
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