Creamy Mushroom and Israeli Couscous  Creamy Mushroom and Israeli Couscous 12549 creamy mushroom and israeli couscous

Creamy Mushroom and Israeli Couscous

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recipe image  Creamy Mushroom and Israeli Couscous c68ad303c6ad433a2a3bc065d6d38694 l

  • Serves
Test Kitchen Notes

This dish became once certainly creamy and extremely tasty, and it didn’t grab very lengthy to salvage, which is a plus! It’s a extensive chance for vegetarians! I would counsel adding more butter or oil after the mushrooms had been cooked and eliminated so as that the onions don’t brown too like a flash, and more water must be outmoded to prepare dinner the cous cous. Make obvious to bound frequently to forestall the cous cous stirring because it cooks. I would also counsel adding some lemon zest at the halt. —Joni Gomes

  • Test Kitchen-Licensed

  1. In a solid-iron skillet (for many who’ve one), heat olive oil over medium to high heat, then add in mushrooms. Handiest add in ample to evenly coat the pan, despite the reality that it’s a must to keep that in two rounds. Cook dinner them except they’re evenly browned, flipping on the different aspect as successfully. It would perfect grab a small while for every aspect. Once done, assign them on a plate to the aspect.
  2. In the an analogous skillet, add in your onions and sauté them for 10 to fifteen minutes or except they’re lightly browned and translucent. Now add in your tabs of butter and garlic and sauté for 2 to three minutes and lightly bound in your couscous(already cooked), mushrooms, water, after which your yogurt. In case your mixture is simply too thick then if reality be told feel free so that you just have to add in a chunk more water. So as for you it creamier then add in a chunk more yogurt. Taste it, then add in sea salt and flooring pepper to your liking.
  3. Plate up your grasp half, add some novel herbs and Parmesan cheese on high and salvage pleasure from!

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