Israeli Couscous Risotto With Shiitakes Recipe

Name: Israeli Couscous Risotto With Shiitakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low sodium vegetable broth; 2 tablespoons olive oil, divided; 6 ounces shiitake mushrooms, sliced (about 2 cups); 1 poblano chile, diced (about 1/4 cup); 2 shallots, minced (about 1/4 cup); 1 carrot, diced (about 1/2 cup); 1 (8 7/8 ounce) box israeli couscous; 1/2 peas; 3 tablespoons chives, chopped; 2 tablespoons fresh tarragon, chopped

Servings: persons

2 cups low sodium vegetable broth
2 tablespoons olive oil, divided
6 ounces shiitake mushrooms, sliced (about 2 cups)
1 poblano chile, diced (about 1/4 cup)
2 shallots, minced (about 1/4 cup)
1 carrot, diced (about 1/2 cup)
1 (8 7/8 ounce) box israeli couscous
1/2 peas
3 tablespoons chives, chopped
2 tablespoons fresh tarragon, chopped

1
Bring broth and 4 cups water to a boil in saucepan. Reduce heat to low.
2
Heat 1 Tbs. oil in large saucepan over medium heat. Add mushrooms and poblano, and saute 5 minutes, or until mushrooms have released their juices. Transfer to plate, and set aside.
3
Heat remaining 1 Tbs. oil in same pan over medium heat. Add shallots, and saute 2 minutes, or until soft.
4
Add carrot, and saute 3 minutes more. Add couscous, and cook 3 minutes, or until lightly browned, stirring constantly.
5
Stir 1/4 cup broth mixture into couscous mixture. Reduce heat to medium low. Add 1/4 cup more liquid, and cook until liquid has been absorbed.
6
Continue adding liquid, cooking and stirring 12 minutes, or until couscous is tender and all liquid has been used.
7
Add peas and reserved mushroom mixture, and cook 2 minutes more, or until peas are heated through.
8
Stir in 3 Tbs. chives and tarragon, and season with salt and pepper. Serve garnished with remaining chives.

103

kcal

Calories

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 10 ingredients. The key ingredients include: 2 cups low sodium vegetable broth, 2 tablespoons olive oil, divided, 6 ounces shiitake mushrooms, sliced (about 2 cups), 1 poblano chile, diced (about 1/4 cup), and more.

Yes, Israeli Couscous Risotto With Shiitakes falls under the Soups & Stews 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.

Israeli Couscous Risotto With Shiitakes

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