Recipe courtesy of John Ash
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 servings

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.;

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Couscous

Recipe courtesy of Stephen Kalt

Couscous

Recipe courtesy of Amy Finley

Couscous

Recipe courtesy of Rafih Benjelloun

Couscous

Recipe courtesy of Cheryl Smith

Couscous

Recipe courtesy of Stephen Kalt

Risotto

Recipe courtesy of Marion Cunningham

Minted Couscous

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword