Israeli Couscous with Mushrooms and Parsley
This Israeli couscous with mushrooms is a light yet hearty dish made with olive oil, fresh parsley, and a savory mushroom broth. Simple, comforting, and full of flavor.
Ingredients
- 3 tbsp olive oil divided
- 1 ¼ cup pearled Israeli couscous
- 2 tbsp consume mixed into 1 ¾ cup boiling water or 1 ¾ cups of chicken broth
- 1 lb mixed mushrooms (shitake, trumpets, shimeji is what I used for this photo) cut into bite size pieces
- ½ cup parsley roughly chopped
- kosher salt
- fancy olive oil
- Maldon salt
Instructions
- Heat 2 tbsp olive oil in a small non-stick saucepan over medium heat. Add Israeli couscous and stir. Cook 4-5 minutes until the couscous begins to get brown and toasty but not burned.
- Add 2 tbsp of consume and 1 ¼ cup of boiling water (or the chicken broth) to the pan. Bring to a boil and then drop the heat to the lowest setting and cover. Cook for 18 minutes.
- Meanwhile cook your mushrooms. Place a large skillet on medium-high heat. Add mushrooms to the pan, careful not to overcrowd. An overcrowded pan will make your mushrooms soggy and grey, not golden and textured like you want them.
- As soon as you hear the mushrooms starting to sizzle, about 1 minute, drizzle a few drops of olive oil on top and swirl it around the pan to coat. Use a spatula to mix the mushrooms around every couple of minutes. They should cook about 5-7 minutes total. Repeat with remaining mushrooms.
- Move mushrooms to a bowl and season generously. Do not season in the pan because this will cause them to release their moisture. Add in Israeli couscous and parsley. Season with Maldon and very fancy olive oil. Serve immediately.