Author Notes
This recipe was inspired by a salad I tried years ago at Joan's on Third in Los Angeles. Scallions are a mainstay of my cooking, but something about this combination was surprising. The contrast of the bright scallions and rich, inviting mushrooms stuck with me and my version is now a standby for healthy, simple weeknight dinners. You can toast the couscous, use vegetable broth instead of beef, but the basic recipe is what I fall back on most of the time. It's delicious hot, at room temperature, or for lunch the next day. A perfect side dish —ccasey
Ingredients
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2 cups
Israeli couscous
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1 tablespoon
Beef base (or just cook in beef broth)
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2 pints
Button and/or Baby Bella Mushrooms
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1 bunch
Scallions
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1 tablespoon
olive oil (or halve the oil and add some butter)
Directions
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Put a medium pot of beef broth over high heat to bring to a boil
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While water comes to a boil, slice mushrooms, saute on medium low heat in large pan with a glug of olive oil and a pat of butter, stirring regularly
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Add couscous to boiling broth. Cook like pasta for 8-10 minutes until it is al dente. Drain well.
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While pasta is boiling and mushrooms are finishing up, thinly slice scallions.
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In a large bowl, mix scallions and mushrooms into couscous and serve
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