We hope you all had a great weekend. Today we have a simple side dish recipe for you. Sautéed Wild Mushrooms with Israeli Couscous. This is just one of those really great side dish recipes to have in your collection because it’s really simple, and makes such a nice side to any meat. I love the sautéed wild mushrooms in this recipe, but the lemon zest and juice makes this side taste really bright and refreshing. I also love the kick of red pepper flakes which we added. Enjoy!
Sautéed Wild Mushrooms with Israeli Couscous
- 4 tablespoons extra virgin olive oil, divided or coconut oil
- 1 ½ cups Israeli couscous
- 3 cups chicken stock or vegetable stock
- 2 garlic cloves, thinly sliced
- 16 ounces mixed wild mushrooms such as oyster, shiitake, porcini, etc.
- 1 lemon zested and juiced
- 6 ounces grated Parmesan
- salt and pepper to taste
- Pour 1 ½ tablespoons of oil into a large saucepan over medium-high heat.
- Add couscous and toast for about 2 minutes.
- Pour stock over the couscous, lower the heat to medium-low and cover. Allow couscous to cook until all the liquid has been absorbed, 8-10 minutes.
- Remove from heat, season with salt and pepper and fluff with a fork. Pour couscous into a large mixing bowl.
- Place a large skillet oven high heat and add oil. Add garlic and mushrooms and sauté for about 4 minutes or until mushrooms have browned and wilted down. Season with salt and pepper.
- Pour mushroom mixture over the couscous and toss together. Add the lemon zest, juice and Parmesan and toss together until well mixed. Adjust seasonings and finish with more lemon zest. Serve.