Thursday, March 17, 2011

Israeli Couscous with Mushrooms

This dish struck me as a unique combination with its pickled raisins and mustard seeds (makes me think of Indian food); soy sauce, rice vinegar and hot chili (Asian); and couscous (Mediterranean). It seemed like a light variation of a mushroom barley dish that we enjoy.

The original recipe with inviting, flavor-mingling photos can be found here:
Zen Can Cook - Israeli Couscous Salad with Roasted Mushrooms, Herbs & Pickled Golden Raisins


Israeli Couscous with Mushrooms
(Adapted from Zen Can Cook)

For the pickled raisin:
2 teaspoon yellow mustard seeds
3/4 cup water
1/3 cup sugar
4 tablespoons rice vinegar
1 Thai chili
1 teaspoon thyme, chopped
1 cup golden raisins

For the couscous:

2 cups Israeli Couscous
2 1/2 chicken stock
extra virgin olive oil
1/2 large onion, chopped
2 cups mushrooms
salt and pepper to taste
soy sauce
1 cup pickled raisins
parmesan, shredded

For the pickled raisins:
In a small pan, toast the mustard seeds until they start to pop.

In a small saucepan, bring water and sugar to a boil. Add the mustard seeds, rice vinegar, chili, thyme and golden raisins. Simmer for about 10 minutes.

Once cool, cover and refrigerator overnight.

For the couscous:
In a pot, brown the couscous for about 5 minutes.  Add the chicken stock and bring to a boil.  Reduce heat to low; cover and simmer for about 10 minutes.

In a separate pan, sauté onions and mushrooms in olive oil.  Add salt, pepper, and a splash of soy sauce.  Remove from heat.

Mix the mushrooms and drained pickled raisins.  Place on cooked couscous.  Shred parmesan on top.  Garnish with fresh thyme and scallions.

1 comment:

  1. How unexpected! I guess it goes without saying now, but I'm trying this one too. :)