Mushroom and White Truffle Couscous
  • 1 cup Israeli couscous
  • 1 lb white button mushrooms, cleaned, stems removed, and sliced
  • 3 teaspoons olive oil
  • 1 cup chicken broth
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • **For Vinaigrette**
  • ½ cup vegetable oil
  • ¼ teaspoon white truffle oil
  • ⅓ cup fresh lemon juice
  • ¼ cup fresh parsley, chopped
  • pinch of salt
  • **Garnish couscous with Parmesan shavings
  1. Preheat oven to 375 degrees F.
  2. In a medium size bowl, place mushrooms, olive oil, salt, and pepper and mix to combine.
  3. Spread mushroom mixture in a single layer on a foil or silpat lined baking sheet.
  4. Roast mushrooms for 15 to 18 minutes until mushrooms have shrunk and turned brown.
  5. Place roasted mushrooms into a clean medium sized bowl.
  6. Place couscous in a dry medium size skillet over medium heat and toast until they are lightly golden brown, stirring frequently about 5 minutes.
  7. Pour broth over couscous, stir and cover. Simmer for 10 to 12 minutes until just tender. Take skillet off heat and set aside to cool.
  8. Once cooled, add to the mushrooms. Place in refrigerator.
  9. In a mason jar or any container with a lid place vegetable oil, truffle oil, lemon juice, and salt. Cover with lid and shake until blended.
  10. Add chopped parsley and Parmesan shavings to the couscous and add just enough of the vinaigrette to lightly coat ingredients .Toss to combine.
Couscous and mushrooms can be made ahead of time and kept covered in the refrigerator.
Vinaigrette can be stored in the refrigerator for up to one week.
Recipe by What's Mary Doing at