Author Notes: My husband is not a big fan of the smaller variety of couscous, so I decided to try this out last night and it was a HIT – the Israeli couscous has a great texture, and combines perfectly with the miso / mushroom combo. I am out of toasted sesame oil but you might try a drizzle of that for an intenser toasted flavor … I will next time!! —aargersi
Serves: 4
Ingredients
-
1
cup Israeli couscous
-
1
cup slices shiitake mushrooms
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2
cloves garlic, minced
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2
tablespoons walnut oil
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1
tablespoon Hatcho miso paste
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2
cups water (plus a bit more to dissolve the miso)
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fresh ground black pepper
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1/4
cup chopped green onion plus more for garnish
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1
tablespoon tamari
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1
teaspoon ground white pepper
Directions
- in a DRY skillet … toast the couscous on med-high until it it a nice golden brown – set aside.
- Heat the walnut oil to med-high (not too high!) and add the mushrooms and garlic. Saute until the mushrooms are browned, grind a little black pepper over them.
- Dissolve the miso paste in 1-2 tbs of warm water. Bring 2 c water to a boil, and add the couscous, miso paste, and mushrooms. Stir in the tamari and white pepper and cover – simmer for 10 minutes (or according to the directions on your couscous)
- Stir in the green onion and allow to sit for a minute or so. Garnish with additional green onions and serve!
/88d1be17-b6b6-44c0-95a2-f4d94646c34f--018.JPG "Israeli Couscous with Miso and Shiitakes 2")
