Whole Wheat Israeli Couscous with Porcini Mushrooms and Chickpeas


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



6 thoughts on “Whole Wheat Israeli Couscous with Porcini Mushrooms and Chickpeas

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