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mushroom Israeli couscous pilaf

MUSHROOM ISRAELI COUSCOUS PILAF

A incredibly flavorful side dish, Mushroom Israeli Couscous Pilaf is laced with portobello mushrooms & green onions.  Then we gild the lily by topping it with crispy scallion rings!

This dish comes together super fast as the couscous only needs about 10 minutes cooking time after the vegetables and grain are sautéed in the fat.  Grain? I’d better explain!

 

WHAT IS ISRAELI PEARL COUSCOUS ANYWAY?

Israeli couscous, also known as pearl couscous, is really tiny toasted pasta balls, developed in Israel in the 1950s when rice was scarce.   And so that means it’s not couscous at all.

The Prime Minister of Israel asked the Osem Food Company to devise a wheat-based substitute for rice.  It’s made of hard wheat flour and toasted in an oven and comes in a variety of shapes.  And that’s how pearl couscous was created for today’s recipe.  

mushroom Israeli couscous pilaf

MUSHROOM ISRAELI COUSCOUS PILAF

Since the “pasta pearls” retain their shape and texture when cooked, it’s perfect for making Mushroom Israeli Couscous Pilaf.

The process of making a really great pilaf begins with cooking some aromatic vegetable in fat and then adding the grain.  A few minutes of cooking and coating with the fat is what starts this delicious pilaf.

Then it’s time to add some broth or water and cooking the couscous until it’s tender and all the liquid is absorbed. While the pilaf is cooking, you’ll brown up the rest of the green onions for the garnish.  Easy peasy!

 

mushroom Israeli couscous pilaf

MUSHROOM ISRAELI COUSCOUS PILAF

I created this recipe for a Romantic Al Fresco Dinner for Two featuring CRISPY DUCK BREAST WITH BALSAMIC CHERRY SAUCE.   That’s why I used duck fat for the preliminary cooking of the pilaf, since it adds so much flavor to the Mushroom Israeli Couscous Pilaf.

But of course, you can use butter or an oil instead if you wish.  That duck fat sure does add a ton of flavor though!

You’ll find the printable recipe card at the bottom of this post.

Now it’s time to tell you the rest of this romantic menu!

 

ROMANTIC AL FRESCO DINNER FOR TWO

romantic al fresco dinner for two

I don’t do “cookie cutter” parties.  So why would I want to plan a “cookie cutter” Romantic Al Fresco Dinner for Two?

The answer is, I wouldn’t!  I’ve read tons of articles touting 25 Ideas for a Romantic Evening.  50+ Great Ways to Be Romantic. Or even 100 Romantic Gifts to Give Your Hubby.  Whew, they make me tired just reading the titles!

I can’t help but think like a Lifestyle Diva.  When I plan a party, my creativity and personal touches are what makes them truly special.  And that’s exactly how I want you to approach your Romantic Al Fresco Dinner for Two.

CLICK HERE TO READ THE ENTIRE POST:  ROMANTIC AL FRESCO DINNER FOR TWO

And here’s the rest of the menu:

GARLICY SNAILS FOR TWO

CRISPY DUCK BREAST WITH BALSAMIC CHERRY SAUCE

ROASTED STONE FRUITS AND ICE CREAM IN PUFF PASTRY

 

HERE’S SOME MORE ROMANTIC RECIPES!

white chocolate Dalmatian mousseWhite Chocolate Dalmatian Mousse

 

Salmon Dill Mousse

 

Mocha Hazelnut Specialty Coffee

 

Pink Panna Cotta with White Chocolate and Cherries + Valentine’s “Love Tokens” PDF

 

Chilled Mussels in Tangy Vinaigrette

 

Chocolate Dipped Glitter Hearts

 

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And while you’re at it, come join the gang in our Facebook group and get in on the gabfest at, The Fab Life!  That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long.  

 

 
 


 

 

mushroom Israeli couscous pilaf

Mushroom Israeli Couscous Pilaf

Yield: 2-4 Servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Israeli couscous pilaf laced with portobello mushrooms and green onions for a flavorful side dish. Topped with crispy fried scallions for a crispy and delicious finish.

Ingredients

  • 2 Tbsp. duck fat or unsalted butter (divided)
  • 2 large portobello mushroom caps, cubed
  • 7 thick green onions
  • 2 tsp. fresh thyme leaves
  • 1 cup pearl couscous
  • ¼ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1 ½ cup vegetable broth, chicken broth or water

Instructions

  1. Slice 5 green onions. In a large skillet melt 1 Tbsp. duck fat or butter over medium heat. Add mushrooms, sliced onions and thyme to the pan. Stir to combine and cook for 3-4 minutes, stirring occasionally. 
  2. Add couscous, salt and pepper and stir to coat with the fat. Continue to cook for 2 minutes. 
  3. Pour broth into pan, stirring well to combine.  Cover and reduce heat to low. Cook for 8-10 minutes, stirring
    occasionally.
  4. While couscous is cooking place 1 Tbsp. fat into a small skillet over medium-low heat. Slice the remaining 2 green onions and add to pan.  Cook onions, stirring occasionally, until browned and crispy, about 8 minutes.
  5. When couscous has absorbed all the liquid and is tender, fluff with fork, replace cover and let rest for 5 minutes.
  6. Serve pilaf with a sprinkling of the crispy green onions over top.
Nutrition Information
Yield 3 Serving Size 1
Amount Per Serving Calories 214Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 20mgSodium 760mgCarbohydrates 20gFiber 3gSugar 3gProtein 5g
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