Sautéed Wild Mushrooms with Israeli Couscous
Servings: 6
Calories: 441kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 441kcal | Carbohydrates: 46g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 617mg | Potassium: 487mg | Fiber: 5g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 10mg | Calcium: 335mg | Iron: 1mg