Israeli Couscous Risotto With Shiitakes Food

COUSCOUS RISOTTO WITH WILD MUSHROOMS AND PECORINO CHEESE

Steps:

• Saute the shallots, garlic and Shiitakes in olive oil until lightly colored. Add the couscous and saute for a minute or two longer. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.;

ISRAELI COUSCOUS

Steps:

• Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious.
• Serve hot or at room temperature.

ISRAELI COUSCOUS RISOTTO WITH SHIITAKES

Steps:

• Bring broth and 4 cups water to a boil in saucepan. Reduce heat to low.
• Heat 1 Tbs. oil in large saucepan over medium heat. Add mushrooms and poblano, and sauté 5 minutes, or until mushrooms have released their juices. Transfer to plate, and set aside.
• Heat remaining 1 Tbs. oil in same pan over medium heat. Add shallots, and sauté 2 minutes, or until soft.
• Add carrot, and sauté 3 minutes more. Add couscous, and cook 3 minutes, or until lightly browned, stirring constantly.
• Stir 1/4 cup broth mixture into couscous mixture. Reduce heat to medium low. Add 1/4 cup more liquid, and cook until liquid has been absorbed.
• Continue adding liquid, cooking and stirring 12 minutes, or until couscous is tender and all liquid has been used.
• Add peas and reserved mushroom mixture, and cook 2 minutes more, or until peas are heated through.
• Stir in 3 Tbs. chives and tarragon, and season with salt and pepper. Serve garnished with remaining chives.

ISRAELI COUSCOUS RISOTTO WITH CARAMELIZED ONIONS AND SAUSAGE

Steps:

• Heat 4-quart Dutch oven or heavy-bottom saucepan over medium heat. Add oil and onion. Stir in sugar. Cook 5 to 10 minutes, stirring occasionally, until onion starts to caramelize. Add sausage. Cook, breaking up sausage with spoon, until browned.
• Add couscous and stir, cooking 1 minute. Add wine; cook until wine has been absorbed by couscous. Add 1 cup of the broth; cook until broth is absorbed, stirring occasionally, about 5 minutes. Add remaining 1 cup broth, cooking until liquid is absorbed, stirring occasionally. Add water, cooking until liquid is absorbed, stirring occasionally.
• Remove from heat. Stir in red pepper flakes, lemon peel, spinach leaves and Parmesan cheese, stirring until spinach wilts. Sprinkle with additional shredded Parmesan cheese, if desired. Serve immediately.