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

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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
thyme
scallions


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.

Comments

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

    ReplyDelete

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