Israeli: Couscous with Asparagus and Fresh Mushrooms

May 9, 2006

The mushrooms make this dish, I could leave the asparagus out and still enjoy

the dish. World Vegetarian Cookbook Madhur Jaffrey

2 cups Israeli couscous

3 tablespoons olive oil

1 medium shallot, peeled and finely chopped

1 small garlic clove, peeled and finely chopped

2 large white mushrooms, thinly sliced lengthwise

4 to 5 fresh shiitake mushrooms, thinly sliced lengthwise

2 or 3 fresh morel mushrooms, halved lengthwise, then cut crosswise into 1/4

inch slices

1/2 pound asparagus, trimmed, peeled and cut into 1-inch sections

1/2 cup vegetable stock

1/4 cup dry white Vermouth (i used white wine)

3 tablespoons Parmesan cheese, grated

2 tablespoons fresh parsley, finely chopped

freshly ground black pepper

Bring 4 quarts of water to a rolling boil. Add 1 1/2 tablespoons of salt and

stir, then add the couscous. Let it boil rapidly for about 7 minutes, or until

it is almost but not quite ready; it should have a hard core in its very center.

Drain the couscous quickly and then rinse it thoroughly under cold running

water, turning it over several times. Leave in a sieve or colander.

Put the oil in a large saute pan or large frying pan (preferably nonstick) and

set over high heat. When hot, put in the shallot and garlic. Stir for 20 seconds

and put in all the mushrooms. Stir rapidly for about 1 minute, or until the

mushrooms look satiny. Now put in the asparagus. Stir for 30 seconds then add

the stock, vermouth and about 1/8 teaspoon salt. Bring to a boil, cover, and

keep cooking on high heat for 2 1/2 minutes. Put in the partially cooked

couscous and cook, uncovered for another 2 1/2 minutes on high heat, stirring

frequently. Turn off the heat. Check the salt. You will probably need about 1/4

teaspoon more. Add the salt, pepper, cheese and parsley. Stir to mix and serve

immediately. Serves 3 to 4.

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