Do you have favorite menu items at restaurants and order them time and time again? Did you know you can make most of these items at home and they will taste just as delicious, if not actually better?
That is exactly how I felt about Lemonade’s Isreali Couscous. Everytime I ate there I always ordered a serving of this scrumptious dish, I couldn’t help myself.
I knew it couldn’t be that difficult to make and luckily it’s not!
After several attempts of trial and error trying to figure out the combination of ingredients for the vinaigrette I discovered they have a cookbook where they have the exact recipe they use. Comparing mine and theirs, I have to say I like mine better.
I’m always amazed at the amount of shrinkage that happens when roasting most vegetables.
- 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
- Preheat oven to 375 degrees F.
- In a medium size bowl, place mushrooms, olive oil, salt, and pepper and mix to combine.
- Spread mushroom mixture in a single layer on a foil or silpat lined baking sheet.
- Roast mushrooms for 15 to 18 minutes until mushrooms have shrunk and turned brown.
- Place roasted mushrooms into a clean medium sized bowl.
- Place couscous in a dry medium size skillet over medium heat and toast until they are lightly golden brown, stirring frequently about 5 minutes.
- 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.
- Once cooled, add to the mushrooms. Place in refrigerator.
- 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.
- Add chopped parsley and Parmesan shavings to the couscous and add just enough of the vinaigrette to lightly coat ingredients .Toss to combine.
Vinaigrette can be stored in the refrigerator for up to one week.
Mushroom and White Truffle Couscous is perfect for lunch or have a larger helping for a delicious and nutritious no-meat dinner!
**This recipe is inspired by the Lemonades’ Israeli Couscous that can be found in The Lemonade Cookbook.
Until Next Time…
XOXO
Laura
Oh my goodness, this looks delicious! I recently discovered that we adore white truffle oil…Yes, we are late to the game. LOL. Do you have a brand you particularly like?
Its All About The Yummy
I really like the one at Trader Joe’s, but it’s seasonal so you need to pick it up at the Holidays. For this dish I recently bought a bottle at Whole Food’s, the large size is in the oil section and there is a small size in the baking section. This dish is delicious, next time I’m thinking of adding finely chopped spinach to the dish.
Laura
I made it last night and we devoured it while it was still warm! Thanks for a great recipe!
Its All About The Yummy
Laura, I am so very happy you liked it!