Couscous Risotto with Wild Mushrooms
  • 1/3cup chopped shallots or green onions
  • 1tablespoon slivered garlic
  • 2cups shiitake mushrooms (about 4-6 ounces), stems removed
  • 2tablespoons olive oil
  • 2cups Israeli couscous
  • 1/2cup dry white wine
  • 4cups rich chicken or vegetable stock, divided
  • 1tablespoon grated lemon zest
  • 1medium tomato, seeded and diced
  • 1/4cup chopped chives
  • 1/2cup freshly grated pecorino cheese
  1. Sauté the shallots, garlic and shiitakes in olive oil until lightly colored. Add the couscous and sauté for 1-2 more minutes. 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).
  2. Stir in lemon zest, tomato, chives and cheese and serve immediately in warm bowls.
Recipe Notes
Nutrition Facts
Couscous Risotto with Wild Mushrooms
Amount Per Serving
Calories 331
* Percent Daily Values are based on a 2000 calorie diet.