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Mushroom Leek Israeli Couscous

  • Author: by Deanna Segrave-Daly, RD


Simple yet hearty mushrooms and leeks paired with Israeli couscous. An example of “cucina povera” – making the most out of abundant and inexpensive foods.


  • 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


  1. 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.
  2. While couscous is cooking, heat butter in a large skillet over medium heat.
  3. Add mushrooms and saute for 3 minutes.
  4. Add leeks and saute for another 7- 8 minutes.
  5. Add vermouth and cook for another 5 minutes until it reduces in volume.
  6. Add couscous and mix well. Heat for another 2 – 3 minutes.
  7. Remove from heat, add salt & pepper to taste and more butter, if desired before serving.


  • Serving Size: 4 servings