What You Will Need:
1 C Whole Wheat Israeli Couscous
1 C Dried Chickpeas, soak overnight and boil until soft, or 2 cans of Chickpeas (I have time to use dried beans but if you don’t, there is nothing wrong with using canned chickpeas.)
2 Small Shallots, minced
3 Cloves Garlic, minced
2 Small packages of Dried Porcini Mushrooms (Dried ones release the most flavor.)
3 C Mushroom Stock (homemade if you can)
1/4 C Parsley, chopped
2 Tbsp Olive Oil
1 tsp Dead Sea Salt
First get all your ingredients together to prep
In a small pot, add 1 cup of mushroom stock and the dried porcini. Simmer for 10 minutes then set aside.
In a medium-sized pot add the olive oil, garlic, and shallots. On medium high heat cook for 2-3 minutes or until the shallots become translucent.
In the same pot with the shallots, add the dried couscous and toast them until they release a nutty scent. (About 2 minutes.)
Add 2 cups of mushroom stock to the couscous and simmer for 5 minutes.
Turn the heat off and fold in the Porcini mushrooms, chickpeas, parsley, and salt.
*Makes 5-6 servings
161.5 cal, 8.9 G fat, 17.5 G carb, 5.4 G fiber, 5.1 G pro, 3 G sugar
*I like to drizzle a little extra olive oil to my bowl and a pinch more sea salt.
*Adding a nice Parmesan cheese to top it with works nicely as well.
*This dish is good either hot or cold