Creamy Israeli cous cous with mushrooms and herbs is the perfect cozy side dish for Fall. It’s rich, creamy and so full of flavor.
What is Israeli Cous Cous:
Israeli couscous, also known as “pearl couscous” or “ptitim” in Hebrew, is a type of pasta that originated in Israel in the 1950s.
Unlike traditional couscous, which is made from crushed and steamed wheat, Israeli couscous is composed of small, round, and toasted pasta balls.
The larger size and unique preparation give it a distinct texture and nutty flavor.
Cooking Israeli Cous Cous:
Cooking Israeli couscous is a straightforward process that yields a versatile and delicious base for a variety of dishes. Here’s a simple step-by-step guide to help you cook Israeli couscous to perfection:
Instructions:
- Preparation: Start by measuring out the Israeli couscous and liquid. If you have time, consider toasting the couscous in a dry pan over medium heat for a few minutes before cooking. This step enhances its nutty flavor.
- Boil Water or Broth: In a saucepan, bring 1 1/4 cups of water or broth to a boil. Adding broth instead of water can add extra flavor to your couscous.
- Add Olive Oil (Optional): While waiting for the liquid to boil, you can add a tablespoon of olive oil to the couscous. This step is optional but can enhance the texture and flavor.
- Season with Salt: Once the liquid is boiling, season it with salt to taste. Keep in mind that couscous tends to absorb flavors, so a pinch of salt can go a long way.
- Add Couscous to Boiling Liquid: Pour the Israeli couscous into the boiling water or broth. Give it a quick stir to make sure the couscous doesn’t stick together.
- Simmer and Cover: Reduce the heat to low, cover the saucepan with a lid, and let the couscous simmer for about 8-10 minutes. Check the package instructions for specific cooking times, as they may vary slightly.
- Fluff with a Fork: Once the couscous has absorbed the liquid and is tender, remove the saucepan from the heat. Let it sit, covered, for a couple of minutes. Then, fluff the couscous with a fork to separate the grains.
- Serve: Israeli couscous is now ready to be served as a side dish or as a base for various recipes. Its unique texture and nutty flavor make it a perfect accompaniment to a variety of dishes, from Mediterranean-inspired salads to hearty stews.
Israeli Cous Cous Tips:
- Experiment with different liquids like vegetable or chicken broth for added flavor.
- Mix in herbs, lemon zest, or spices to enhance the couscous according to your dish.
- For a cold salad, rinse the cooked couscous under cold water to stop the cooking process, and then toss with your favorite vegetables and dressing.
Now let’s use this straightforward concept and make a delicious dish!
Ingredients For Creamy Israeli Cous Cous With Mushrooms:
We are packing this cous cous with delicious flavor! Here is what you need to make this dish.
Israeli Cous Cous: I buy mine at Trader Joes. If for some reason you can’t find Israeli cous cous you can also substitute with orzo.
Butter: We are going to caramelize the butter solids for this dish which yields a delicious nutty flavor. You want to make sure you use a good high quality butter.
Onion: I use white onion, but you can also use yellow onion or shallot.
Garlic: Use fresh garlic.
Mushrooms: I love any type of mushrooms for this dish. You can do a variety if you like to add different flavor and texture profiles.
Parmesan or Pepper Asiago: Use a good quality block of parmesan or asiago to be able to grate it fresh.
Thyme and Sage: Use fresh herbs.
Sherry Cooking Wine: You can also use a dry white cooking wine.
Bacon: I use Black Forest bacon or applewood smoked bacon.
Beef Stock: You can also use chicken stock. Beef broth adds a delicious deep flavor.
Salt and Pepper: To taste.
How To Make Israeli Cous Cous:
Brown the butter until the milk solids are caramelized.
Caramelize the onion in browned butter. By browning the butter slightly first the nutty flavor intensifies.
What To Serve With Israeli Cous Cous:
Try these delicious recipe to serve with Israeli cous cous.
Instant Pot Butternut Squash Soup
Autumn Salad With Apple, Pear and Dijon Vinaigrette
Pecan Crusted Chicken Sandwich With Cranberry and Fried Sage
Apple Cider Mocktail Four Ways
Creamy Israeli Cous Cous Recipe:
Creamy Israeli Cous Cous With Mushrooms and Herbs
creamy israeli cous cous with mushrooms is the perfect comfort food that can be served as a main dish or side dish.
Ingredients
- 4 tablespoons butter
- 1 small white onion, sliced thin
- 8 ounces cremini mushrooms, sliced thin
- 5 ounces shiitake mushrooms, sliced thin
- 8 ounces Israeli cous cous
- 3/4 cup sherry cooking wine
- 1 cup beef broth
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh sage, minced
- 1 1/2 cup Parmesan cheese or pepper asiago
- 4 slices Black Forest bacon or Applewood Smoked Bacon, cooked until crispy
Instructions
- Preheat a large skillet (that a lid can be used with) over medium heat.
- Add the butter and caramelize until the butter solids have turned a golden brown color.
- Lower the heat to low and add the onions. Cook until the onions are soft.
- Add the mushrooms and saute until softened about 5 minutes.
- Then add the cous cous and saute for 1 minute.
- Deglaze with sherry and beef broth.
- Cover the pan with the lid and follow the cous cous box directions.
- When the cous cous is finished cooking add the fresh herbs and fluff wiht a fork.
- Mix in parmesan cheese and top with bacon.
- Serve warm.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 373Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 58mgSodium: 1139mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 18g
