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 !