Israeli Couscous Risotto With Shiitakes

Recipe by dicentra
READY IN: 30mins




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