Israeli Couscous with Mushrooms Ronit Penso

Israeli Couscous with Mushrooms

Israeli Couscous with Mushrooms Ronit PensoIsraeli couscous is actually a type of toasted pasta, but the best way to cook it is to treat it like rice, with measured amount of water. This way of cooking will result al-dente and separated grains.Most times I cook it plain, but sometimes, like with the recipe here, I feel like preparing a bit more interesting version. So I’ve added some mushrooms and other vegetables and the result was a quick, “all in one pot” vegetarian dish which, topped with some goat cheese, is perfect for lunch.
The dish can also be served as a tasty side dish, especially with roasted chicken. Another tasty option for any leftovers, is to mix it with eggs and flour and fry the mixture into tasty crispy patties.
Whichever way you’ll choose to make this dish, I’m sure you’ll enjoy it.

Makes: 4-6
Prep time: 15 minutes
Cooking time: 25 minutes

Ingredients:
1 medium onion, diced
2 Tbs olive oil
2 tsp salt
¼ tsp freshly ground black pepper
1 large carrot, diced
2 scallions, chopped
1 package (8oz, 225 grams) white mushrooms, legs removed, sliced
1 package (8oz, 225 grams) Baby Bella mushrooms, legs removed, sliced
1 cup Israeli couscous
2¼ cups water
¼ tsp cayenne pepper
2 bay leaves
For serving (optional): fresh goat cheese or thinly sliced Parmesan or Gruyere cheese
For the patties (optional):
1-2 eggs
1-2 Tbs flour
Oil for frying

1. Mix the onion, oil, salt and pepper in a large pot and fry over medium-high heat until the onion softens. Add the carrot and scallions. Mix and fry for 1-2 minutes. Add the mushrooms and fry, mixing occasionally, for about 5 minutes, until the mushrooms are cooked through. Add the couscous, mix well and fry for a minute. Add the water, cayenne and bay leaves. Mix and bring to the boil. Taste and adjust seasoning if needed. Lower the heat to low, cover the pot, and cook for 15 minutes.
Israeli Couscous with Mushrooms Ronit PensoIsraeli Couscous with Mushrooms Ronit PensoIsraeli Couscous with Mushrooms Ronit PensoIsraeli Couscous with Mushrooms Ronit Penso Israeli Couscous with Mushrooms Ronit PensoIsraeli Couscous with Mushrooms Ronit Penso
2. Turn off the heat and leave in the pot, covered, for 5 minutes before serving. Serve as is or with cheese on top.
Israeli Couscous with Mushrooms Ronit PensoIsraeli Couscous with Mushrooms Ronit Penso Israeli Couscous with Mushrooms Ronit PensoIsraeli Couscous with Mushrooms Ronit Penso Israeli Couscous with Mushrooms Ronit Penso

3. To prepare the patties: depending on how much leftover you have, add 1-2 eggs and 1-2 tablespoon of flour and mix well. Preheat oil for shallow frying in a large pan over medium-high heat. Add ¼ cups of the mixture to the hot oil and flatten with a spatula. Fry until golden on both sides.
Israeli Couscous with Mushrooms Ronit PensoIsraeli Couscous with Mushrooms Ronit Penso Israeli Couscous with Mushrooms Ronit PensoIsraeli Couscous with Mushrooms Ronit Penso Israeli Couscous with Mushrooms Ronit Penso

78 thoughts on “Israeli Couscous with Mushrooms

  1. judilyn says:

    What a great way to use up the leftovers! I usually just put a runny-yolked egg in with it, and add some kind of salsa. Sometimes I just put a beat-up egg with it and let the whole thing coagulate, but I like the idea of adding flour and making patties.

    If it had been served plain, how about adding onions and/or mushrooms at the patty stage? Mild green chile or tomatillo salsa on top? Or – completely different – with lots of cheese like mac ‘n’ cheese, with bits of ham??? If using a hard(er) cheese, would mac ‘n’ cheese patties be possible? Can you tell we love crispy cheese? ;->

    Virtual hugs,

    Judie

    Liked by 2 people

  2. Loretta says:

    Beautiful Ronit. It looks like you and I have been on the same food wavelength lately. I too love Israeli couscous, love how it feels on your tongue. I usually roast my veggies with lots of fresh herbs, olive oil and juices. There’s nothing like it is there? I like the idea of the patties too, I have some leftover quinoa and will try it out.

    Liked by 1 person

  3. Conor Bofin says:

    You have some very tasty looking dishes there Ronit. The fried with egg version looks really good. I like to make op the couscous on chicken stock and add herbs (lots of herbs) to make a side for chicken. It’s a lovely and rarely used dish here in Ireland.

    Liked by 1 person

  4. ChgoJohn says:

    Perfect! I’ve been looking for a couscous recipe that I could throw together relatively easily and you’ve just supplied a great one, Ronit. Love the combination of ingredients that you’ve used here. I think I’ve just found a new go-to side dish. Thanks!

    Liked by 1 person

  5. Tasty Eats Ronit Penso says:

    Thank you Pushpita, I’m glad you liked the dish.
    If you have any other type of small pasta, you can use it. However, it will not hold its shape like the Israeli couscous does, as it is a toasted and drier type of pasta.
    I hope you will still like the result. I’ll be happy to read about your version. :)

    Like

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