Tuesday, 25 November 2014

Mushroom, Leek & Israeli Couscous Risotto

That's right, risotto made with Israeli couscous! And, hardly any stirring AND on the table within 30 minutes - bonus for a week day dinner. This was inspired from The Revive Cafe cookbook #4.

Ingredients
serves 2-3
takes 30 minutes

  • 1 cup Israeli couscous
  • 2-3 tbsp olive oil
  • 6 cloves of garlic, peeled & finely chopped or crushed (cut back if you aren't big garlic fans)
  • 2 leeks, sliced
  • 4-6 portobello or flat mushrooms, chopped into chunks
  • 2 tbsp almond meal/flour (ground up almond!)
  • 1 tbsp soy sauce
  • pinch of salt
  • 1/2 cup vegetable stock or water
  • 1 large lemon, juiced & zest
  • parmesan cheese, finely grated
Method
  1. Pour 2 cups of water or stock and 1 cup of couscous into a pot and bring to the boil then lower heat & simmer for about 6-8 minutes. Stir occasionally & check for bite (it is pasta after all). Once cooked, drain and set aside.
  2. While couscous is cooking, heat olive oil in a pot over a medium heat. Add sliced leeks, crushed garlic & sauté until soft - about 8 minutes - then add chopped mushrooms & cook for a few minutes longer. 
  3. Add almond meal & give it a good stir. Add cooked couscous. 
  4. Throw in a pinch of salt & soy sauce, stirring. If it needs more moisture add stock or water.
  5. Take off the heat & add lemon juice, zest, parmesan cheese and a good grind of freshly ground pepper. Enjoy!