Mushroom and White Truffle Couscous

Mushroom and White Truffle Couscous

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.

Mushroom and White Truffle Couscous

I knew it couldn’t be that difficult to make and luckily it’s not!

Mushroom and White Truffle Couscous

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.

Mushroom and White Truffle Couscous

I’m always amazed at the amount of shrinkage that happens when roasting most vegetables.

Mushroom and White Truffle Couscous

 

 

Mushroom and White Truffle Couscous
Author: 
 
Ingredients
  • 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
Directions
  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.
Memos
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.

Mushroom and White Truffle Couscous is perfect for lunch or have a larger helping for a delicious and nutritious no-meat dinner!

Mushroom and White Truffle Couscous

**This recipe is inspired by the Lemonades’ Israeli Couscous that can be found in The Lemonade Cookbook.

Until Next Time…

XOXO

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4 comments

  1. Laura says:

    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?

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