Perfect Israeli Couscous

Perfect Israeli Couscous

from thespruceeats.com

Israeli couscous is a delicious grain that is a wonderful staple ingredient in many recipes when you know how to cook it the right way.

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 cups Israeli couscous
  • 4 cups low-sodium vegetable broth
  • 2 large cloves garlic, minced
  • 1 pound cremini mushrooms, halved
  • 3 tablespoons white wine
  • 1 teaspoon dried thyme
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon sea salt, more to taste
  • Freshly ground black pepper, to taste

Directions

  1. 1

    Gather the ingredients.

  2. 2

    In a medium saucepan over medium-high heat, heat 2 tablespoons olive oil. Add the couscous and cook, stirring occasionally, for about 3 to 4 minutes or until fragrant and lightly toasted.

  3. 3

    Add the vegetable broth, bring the mixture to a boil, and then turn down the heat and simmer for 10 to 12 minutes or until the liquid is absorbed and the couscous is tender. Set aside.

  4. 4

    While the couscous simmers, heat the remaining 1 tablespoon olive oil in a saucepan over medium-high heat. Add the garlic, mushrooms, and white wine and cook, stirring often, for about 5 minutes.

  5. 5

    Add the dried thyme, fresh parsley, and salt, stirring to combine. Cook for about 3 to 4 minutes more, or until most of the moisture from the mushrooms has evaporated.

  6. 6

    Add the cooked Israeli couscous to the mushroom mixture, tossing well to combine. Add salt and pepper to taste.