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Israeli Couscous with Miso and Shiitakes

by wiki
12 April, 2019
in Vegan
0
Israeli Couscous with Miso and Shiitakes

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
  • 2

    cloves garlic, minced
  • 2

    tablespoons walnut oil
  • 1

    tablespoon Hatcho miso paste
  • 2

    cups water (plus a bit more to dissolve the miso)


  • fresh ground black pepper
  • 1/4

    cup chopped green onion plus more for garnish
  • 1

    tablespoon tamari
  • 1

    teaspoon ground white pepper

Directions

  1. in a DRY skillet … toast the couscous on med-high until it it a nice golden brown – set aside.
  2. 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.
  3. 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)
  4. Stir in the green onion and allow to sit for a minute or so. Garnish with additional green onions and serve!
  • This recipe was entered in the contest for Your Best Couscous Dish
  • Israeli Couscous with Miso and Shiitakes

    0
    Tags: Mushrooms
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