Hazelnut Couscous with Wild Mushrooms and Tarragon

Name: Hazelnut Couscous with Wild Mushrooms and Tarragon Creme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large heads cauliflower (1 lb. each), cut into chunks; ⅔ cup raw hazelnuts; 2 Tbs. nutritional yeast; 2 Tbs. olive oil; 1 Tbs. agave nectar or coconut nectar, optional; 1 Tbs. minced fresh tarragon; 4 cups wild mushroom mix (shiitakes, trumpets, chanterelles, morels,and cremini), thinly sliced; 2 Tbs. lemon juice; 2 Tbs. olive oil; 1 Tbs. tamari or nama shoyu, such as Ohsawa; 1 cup raw cashews; 1/2 cup pine nuts; 1/4 cup lemon juice; 1 tsp. white miso paste; 2 Tbs. minced fresh tarragon

Servings: persons

2 large heads cauliflower (1 lb. each), cut into chunks
⅔ cup raw hazelnuts
2 Tbs. nutritional yeast
2 Tbs. olive oil
1 Tbs. agave nectar or coconut nectar, optional
1 Tbs. minced fresh tarragon
4 cups wild mushroom mix (shiitakes, trumpets, chanterelles, morels,and cremini), thinly sliced
2 Tbs. lemon juice
2 Tbs. olive oil
1 Tbs. tamari or nama shoyu, such as Ohsawa
1 cup raw cashews
1/2 cup pine nuts
1/4 cup lemon juice
1 tsp. white miso paste
2 Tbs. minced fresh tarragon

1
To make Couscous: Pulse cauliflower and hazelnuts in food processor until finely chopped.
2
Transfer to large serving bowl.
3
Stir in remaining ingredients, and season with salt and pepper, if desired.
4
To make Mushrooms: Toss together all ingredients in large bowl.
5
Let marinate 20 minutes.
6
To make Tarragon Creme: Blend cashews, pine nuts, lemon juice, miso paste, and 3/4 cup water in blender or food processor until smooth and creamy.
7
Fold in tarragon, and season with salt and pepper, if desired.
8
Add Mushrooms to Couscous, and toss to combine.
9
Divide among serving bowls, and garnish each serving with 1/4 cup Tarragon Creme.

1170

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large heads cauliflower (1 lb. each), cut into chunks, ⅔ cup raw hazelnuts, 2 Tbs. nutritional yeast, 2 Tbs. olive oil, and more.

Yes, Hazelnut Couscous with Wild Mushrooms and Tarragon Creme falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hazelnut Couscous with Wild Mushrooms and Tarragon Creme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions