Israeli couscous (Ptitim, Jersusalem couscous, Pearl couscous) are small pasta in the shape of beads made from toasted semolina and wheat. It has a wonderful texture and is simple to cook on the stove. In this quick dish, the Israeli couscous are tossed with seasoned mushrooms and parsley. It is perfect for a light, vegetarian lunch.
I have been able to find Israeli couscous at the grocery store in the ethnic section with Jewish and Mediterranean foods. It is also available on Amazon: Roland Israeli Couscous, 5-Pounds Bag.
Add any combination of mushrooms you like or all of a certain kind. I used mostly crimini with a few shiitake tossed in for good measure.
Israeli Couscous with Mushrooms
Adapted from Sauce and Sensibility
2 1/4 cups (12 ounces) Israeli Couscous
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 large shallots, finely chopped
1 pound mushrooms (mixture), thinly sliced
1 tablespoon soy sauce
1 teaspoon sugar
1/4-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup loosely packed fresh parsley, chopped
In a medium saucepan, bring 2 3/4 cups of lightly salted water to a boil. Add couscous, reduce heat to medium low, cover, and simmer while stirring occasionally until water is absorbed, 8-10 minutes. Remove from heat.
While the couscous is cooking: In a large skillet, melt 2 tablespoons of the butter and the olive oil over medium heat. Add the shallots. Cook, stirring often, until beginning to soften and turn translucent. Stir in the mushrooms, soy sauce, and sugar. Cook, stirring often until mushrooms begin to darken and liquid has evaporated. Season with salt and pepper.
Stir cooked couscous into the mushrooms. Toss in the parsley and 1 tablespoon butter until the butter has melted. Serve immediately.