Easy Israeli pearled couscous, oyster mushrooms, herbs and grated parmesan

Sometimes you just want a dish this quick and hearty but not so rich. I happened to be that I had bought some Israeli couscous recently to try at home. I wanted to the try the difference between regular couscous and this one… Both are similar in that it’s a small, whole grain-like food made from semolina or wheat flour , but because of its size, Israeli couscous has a slightly chewy texture, similar to barley,

This dish below has garlic, Israeli pearled couscous, oyster mushrooms, herbs and freshly grated parmesan cheese. Super delicious and easy!

I made this dish with what I had in my fridge . You can replace the Israeli couscous with another grain if you want or have on hand at home, small grain Israeli couscous is toasted to give it a nutty flavor, which also makes it a sturdier pasta, so it withstands liquids and longer cooking times better., barley, millet, rice, or a even small pasta like orzo. I like dishes like this that are flexible and easy to make by changing ingredients.

Ingredients

1 cup Pearl or Israeli Couscous

1 ½ cups Water

2 cups raw chopped oyster mushrooms

2 garlic cloves

2 tablespoons dried Italian herb seasoning

Olive Oil

How to make it.

Bring water to a rapid boil. Add couscous , then reduce heat to a simmer, cover and cook until tender, about 15 minutes. Drain off any remaining water . Set aside.

In the meantime saute the sliced oyster mushrooms , raw garlic and chopped parsley and lots of dried Italian herbs with good oil. Grate in parmesan cheese for more richness.

Combine with mushroom and cheese and oil mixture with the cooked couscous at the end.

It reminds me of a lighter risotto that takes less time. Super fast and super good 

chef tip! If the dish gets dry add in water or stock at the end.

chef tip! Israeli couscous is naturally toasted to give it a nutty flavor, which also makes it a sturdier like pasta, so it withstands liquids and longer cooking times better.

#TryMeTuesday

Portobello mushrooms and Israeli couscous

Tonight I want something quick and simple pasta dish with mushrooms . I happened have some Israeli couscous , also known as Pearl Couscous. in the pantry and chose to highlighted that instead of standard pasta pasta.

What I found out online is that there is big difference between  Couscous and  Israeli Couscous.  Israeli couscous and true couscous are both made with semolina flour and water, but true couscous is much smaller and irregularly shaped while Israeli couscous is bigger with a soft, chewy texture. Depending on what I serve it with or mix in I like to use both kinds. I always the the plain version and like to add in my own seasonings and spices. This dish I love because it reminds me of a lighter risotto that takes a lot less time.

How to Make it

Heat olive oil in a pan over medium-high heat. Add in the couscous and water. . Bring to a boil and then reduce to a simmer. Cook the couscous for five to seven minutes. Once tender, remove from heat.

in the meantime Sautee sliced Portobello mushrooms with chicken stock , raw garlic chopped parsley and lots of herbs and good oil. At the end grate in parmesan cheese for more richness .

chef tip! Use whatever mushrooms you have on hand just cook them through well. Also this makes a great cold pasta salad !