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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
- 2 cups Israeli couscous
- 1 tablespoon Beef base (or just cook in beef broth)
- 2 pints Button and/or Baby Bella Mushrooms
- 1 bunch Scallions
- 1 tablespoon olive oil (or halve the oil and add some butter)
- Put a medium pot of beef broth over high heat to bring to a boil
- 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
- Add couscous to boiling broth. Cook like pasta for 8-10 minutes until it is al dente. Drain well.
- While pasta is boiling and mushrooms are finishing up, thinly slice scallions.
- In a large bowl, mix scallions and mushrooms into couscous and serve