Creamy Israeli Couscous With Mushrooms And Kale Food

CREAMY ISRAELI COUSCOUS WITH MUSHROOMS AND KALE

Creamy Israeli Couscous with Mushrooms and Kale image

Creamy Israeli couscous recipe for a quick, filling main dish. The couscous is toasted and paired with shitake mushrooms, kale, and fresh lemon and can be enjoyed for a simple weeknight gourmet dinner.

Provided by Marwin Brown

Time 25m

Number Of Ingredients 12

Ingredients

1 lbs shitake mushrooms
3 cups Israeli "Pearl" couscous
1 yellow onion (thinly sliced)
1 clove garlic (minced)
1 tsp kosher salt
1 tsp ground black pepper
1/2 tablespoon smoked sweet paprika
3 cups spinach or kale (washed and roughly chopped)
2 tablespoons almond milk
2 tablespoons olive oil
Juice from 1 lemon
Lemon zest

Steps:

Toast the couscous in a skillet. Remove from skillet and then proceed to cook the couscous according to package directions.
While couscous is boiling in a cast-iron skillet heat olive oil over medium to high heat, then add in mushrooms but be careful not to overcrowd the skillet. Cook until browned fully, flipping as needed. This should take about 3-4 minutes per side. Remove mushrooms from the pan and set aside.
In the same skillet, add in your onions and sautÃ© them for 10 to 15 minutes or until they become translucent. After about 10 minutes add the spices and stir.
If needed add more oil. Add in garlic and sautÃ© for 2 to 3 minutes and then stir in the spinach until it begins to wilt.
Add the couscous, almond milk, mushrooms and lemon juice mix and simmer low heat for 2 minutes. Add zest, mix well taste and adjust seasoning as needed.

MUSHROOM COUSCOUS

Mushroom Couscous image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.

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