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I really liked finding a new way to make Israeli couscous, and it went very well with the mushrooms. I used only a half tablespoon of oil, and assumed the pea amount to be 1/2 cup. I heated the broth and water separately, thinking I wouldn't need much of the water if I used all the broth first. I only ended up needing maybe 1/2 cup of the water. The package says to cook Israeli couscous 15 minutes, and I did need to do it for that long for it to be "tender".

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Maito April 11, 2010
Israeli Couscous Risotto With Shiitakes