I am often looking for a side dish to complement a fish or chicken entrée. Couscous is so versatile and my kids love the smoother, larger grains of the Israeli couscous. I love to toast my grains before adding the liquid which gives the dish a slightly nutty flavor. Couscous has the benefit of a very quick and easy preparation that will add a middle eastern touch to your meal.
- 1 1/2 cups Israeli couscous
- 2 shallots, finely diced
- 6 cups sliced shiitake mushrooms
- 8 oz baby spinach
- 1/4 cup dry white wine
- 23/4 cups chicken stock (substitute vegetable stock for vegan preparation)
- Kosher salt and pepper, to taste
- 2 tablespoons olive oil
Directions: Heat a medium heavy bottom skillet (with lid, my enamel skillet is ideal for this dish) with olive oil on medium heat. Add shallots and sauté for 2 minutes until translucent. Add mushrooms to skillet and continue to sauté, adding a bit more oil if necessary and salt and pepper until mushrooms are tender, an additional 5-7 minutes. Add in couscous, and stir constantly until couscous browns slightly. Add wine, followed by stock. Bring couscous to a boil, reduce to simmer and cover. Allow couscous to simmer for 10-12 minutes until liquid is absorbed and then let it rest for covered for approximately 10 minutes. While couscous is still warm, stir in spinach leaves in warm couscous permitting them to wilt. Season with salt and pepper and enjoy!