nOURISH!- “Lemonade’s” Israeli Couscous

Israeli-Couscous_0001I love finding restaurants around my neighborhood that have both healthy and unique choices. One of my favorite spots for a quick healthy variety is Lemonade. I always get a craving for their Israeli Couscous and have even recreated my own version of it for parties and gatherings. If you’re looking for a healthy dish that will please many give this one a shot!

Lemonades’ Israeli Couscous

3/4 poud assorted wild mushrooms (crimini, shitake, oyster, etc) wiped of grit, stemmed & sliced

2 tablespoons olive oil

Coarse salt

Freshly ground black pepper

1 cup Israeli couscous (or Pearl Couscous)

1 cup vegetable broth or water

1/4 cup Lemon-Truffle vinaigrette (or substitue two table spoons of truffle oil)

1/2 cup shaved Parmesan cheese

1/4 cup coarsely chopped fresh parsley

Preheat the oven to 400 degrees F.

Put the mushrooms on a large baking pan, dirzzle with the oil, toss to coat and spread out in a single layer.  Seasons generously with salt and pepper.  Roast, shaking the pan from tie to time, until the mushrooms lose thier moisture, shrink and begin to brown, 15 to 20 minutes.  Transfer the mushrooms to a mixing bowl and set aside to cool.  The mushrooms can easily be prepared in advance, covered and refrigerated. (Sautéing is another option!)

To prepare the couscous, place a large dry skillet over medium-low heat.  Toast the couscous, stirring frequently, until it smells nutty and is golden-brown, about 5 minutes.  Pour in the broth, cover and simmer until the couscous is just tender, 10 to 12 minutes.  Set the couscous aside to cool.  The couscous can easily be prepared in advance, covered and refrigerated.

When ready to prepare the dish, in a large mixing bowl, combine the cooked, cooled mushrooms, couscous, vinaigrette, cheese and parsley.  Season with salt and pepper, and toss to combine.

Lemon-Truflle Vinaigrette

Juice of 2 lemons

3/4 cup canola oil

2 tablespoons extra-virgin olive oil

1/4 teaspoon white truffle oil

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

In a small mixing bowl or mason jar, combine the lemon juice, canola, olive and truffle oils; season with salt and pepper.  Whisk or shake to blend.  Keep any leftover vinaigrette covered in the refrigerator for up to one week.

Makes 1 cup

This recipe was provided through Cocktails for Breakfast.

For the full Lemonade Cookbook click here.  



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