Description
Simple yet hearty mushrooms and leeks paired with Israeli couscous. An example of “cucina povera” – making the most out of abundant and inexpensive foods.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 1/3 cup Israeli or pearl couscous
- 1 3/4 cup water
- 2 tablespoons unsalted butter
- 2 cups chopped mushrooms
- 2 large leeks, cleaned and sliced
- 1/3 cup sweet vermouth or dry white wine
- Salt and pepper, to taste
Instructions
- In a medium pot, heat olive oil over medium heat. Add couscous and stir for 5 minutes, until lightly browned. Add water, cover and turn heat to low. Let cook for 12 minutes, remove from heat and fluff.
- While couscous is cooking, heat butter in a large skillet over medium heat.
- Add mushrooms and saute for 3 minutes.
- Add leeks and saute for another 7- 8 minutes.
- Add vermouth and cook for another 5 minutes until it reduces in volume.
- Add couscous and mix well. Heat for another 2 – 3 minutes.
- Remove from heat, add salt & pepper to taste and more butter, if desired before serving.
Nutrition
- Serving Size: 4 servings