Recipe courtesy of John Ash
Total:
35 min
Active:
15 min
Yield:
6 servings
Level:
None

Ingredients

Garnish:

Directions

Saute the shallots, garlic and Shiitakes in olive oil until lightly colored. Add the couscous and saute for a minute or two longer. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.;

IDEAS YOU'LL LOVE

Steamed Couscous

Recipe courtesy of Alton Brown

Simple Mushroom Risotto

Lemony Shrimp and Risotto

Recipe courtesy of Giada De Laurentiis

Couscous with Pine Nuts

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Israeli Couscous and Tuna Salad

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking