Hazelnut Couscous with Wild Mushrooms and Tarragon Creme Recipe

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.

No additional tips available.

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

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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.

Hazelnut Couscous with Wild Mushrooms and Tarragon Creme

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