Recipe: Middle Eastern Couscous With Black Trumpet
Amount
Ingredient
3
Ounce(s)
*dried black trumpet mushrooms, reconstituted
1
Cup(s)
fresh peas
6
shallots, finely chopped
1/2
Pound(s)
fresh spinach, cleaned
3
Tablespoon(s)
minced garlic
1/2
Pound(s)
leeks, chopped fine
2
Cup(s)
Middle Eastern couscous
5
Tablespoon(s)
olive oil
1/2
Cup(s)
grated romano cheese
3
Cup(s)
broth
Directions:
Blanch the peas for 2 minutes, set aside. Blanch the leeks for 6 minutes, chop the leeks and set aside. Roughly chop the spinach.
Saute three of the shallots and the mushrooms in 2 tablespoons of olive oil for five minutes. Add 1/4 of
the mushroom water and cook until the water has evaporated. Combine all these begetables inone bowl. Heat the remaining 4 tablespoons of olive oil in a
large suacepan. Add the remaining 3 shallots and the garlic. Cook until the shallots and garlic are te
nder. Add the couscous and coat with the olive oil. Slowly add 2 cups of broth and stir until the liquid is mostly evaporated. Add one more cup of broth
and cook for five minutes, stirring regularly. Stir in the vegetables and the cheese
