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!