This dish is so simple…sauteed shallots, garlic, mushrooms and spinach deglazed with white wine, mixed into a heaping pile of delicious, brilliant Israeli couscous. Hellllloooo.

Israeli couscous is much larger than the typical Moroccan style cous. It is a small pasta also known as “pearl couscous.” It cooks super quickly and can be used in a variety of dishes including salads, soups and on it’s own as a side.

To cook the couscous, add to a pot with some olive oil and toast over medium-high heat for 1-2 minutes. Add water and salt (don’t skip!) and bring to a boil. Reduce heat and simmer for 8-10 minutes.

For the vegetables, add sliced shallot to a pan with olive oil over medium-low heat. Cook for a few minutes until it begins to soften and then add the garlic.

Stir for 30 seconds before adding the sliced mushrooms. Let saute for a few minutes and then pour in the white wine.

Turn the heat to medium-high and saute until the alcohol has been cooked out, about 5 minutes. Add a few handfuls of spinach and cook down until wilted.

Rinse the couscous under cold water and add to the pan with the vegetables. Stir until combined, turn off heat and add a squeeze of lemon. Side dish perfection.

Serve at your holiday dinner…or bring to someone else’s! Double the recipe if you have a large party to feed.

White Wine Israeli Couscous with Spinach and Mushrooms

Serving size: 4

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

• 1 cup Israeli couscous
• olive oil
• 2 cups water
• salt
• pepper
• 1 shallot, sliced
• 2 cloves garlic, minced
• 6 cremini mushrooms, sliced
• 1/3 cup good white wine
• 2 handfuls spinach
• squeeze of lemon juice

Instructions:

1. In a medium-sized pot, add 1 tablespoon of olive oil and the couscous and toast over medium-high heat for 1-2 minutes. It will become fragrant. Add 1 teaspoon of salt and the water and bring to a boil. Reduce heat and simmer for 8 minutes, or until al dente. Drain in a fine mesh sieve and rinse with cold water. Set aside.
2. In a medium-sized saucepan, heat a tablespoon of olive oil over medium-low heat. Add the sliced shallot and let cook for a minute in the oil. Add the garlic and stir for 30 seconds. Add mushrooms, a few grinds of fresh black pepper and a pinch of salt. Saute for another minute and then add the white wine. Turn the heat up to medium-high and cook until the alcohol has been cooked out – about five minutes. Add the spinach and continue to cook until it is wilted down.
3. Finally, add the cooked couscous to the pan, tossing with the vegetables. Turn the heat off after a minute, add a squeeze of lemon and a few more grinds of pepper and some salt to taste. Transfer to a bowl and serve immediately.

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