Creamy Israeli couscous recipe for a quick, filling main dish. The couscous is toasted and paired with shitake mushrooms, kale, and fresh lemon and can be enjoyed for a simple weeknight gourmet dinner.
Toast the couscous in a skillet. Remove from skillet and then proceed to cook the couscous according to package directions.
While couscous is boiling in a cast-iron skillet heat olive oil over medium to high heat, then add in mushrooms but be careful not to overcrowd the skillet. Cook until browned fully, flipping as needed. This should take about 3-4 minutes per side. Remove mushrooms from the pan and set aside.
Add the couscous, almond milk, mushrooms and lemon juice mix and simmer low heat for 2 minutes. Add zest, mix well taste and adjust seasoning as needed.
Notes
Toast the couscous before cooking as it makes a big difference in flavor Israeli is very different than grainy couscous.Treat the couscous more like a pasta in terms of cooking approach. If you’ve never cooked with it, follow the package directions exactly
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