For the Men of the MMMMGuide: Israeli Couscous with Mushrooms, Spring Onions, and Asparagus

Similar to Italian Orzo, Israeli Couscous can be used in many different dishes and served either hot or cold. With their small shape, it takes less time to cook than pasta and can be used as a substitute for pasta or rice. I recommend using it in salads, as a side dish, or in soups.  Israeli Couscous is an extremely easy dish to make and that is why it is this weeks recipe for the Men of the MMMGuide!

Ingredients:

  • 2 cups Israeli Couscous
  • 4 Spring Onions (sliced thinly) *or more if you want
  • 6 Asparagus Stalks (sliced thinly) *or more if you want
  • 10 Mushrooms (sliced thinly)
  • 2 cups Chicken Stock or Water
  • 1 tablespoon Olive Oil
  • 1 tablespoon crushed or chopped Garlic
  • Salt and Pepper

To Make:

  • Saute 2 cups Israeli Couscous in 1 tbl Olive Oil till lightly browned (about 5 minutes)
  • Add garlic
  • Add 2 cups Stock or Water and bring to a boil
  • Add sliced Asparagus and Spring Onions, then after 1 minute add Mushrooms
  • Reduce heat, cover and let simmer for 10-12 minutes
  • Season to taste with Salt and Pepper, and garnish with some reserved chopped Spring Onions
  • Enjoy!!!

 

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2 Comments

Filed under McKenzie Makes

2 responses to “For the Men of the MMMMGuide: Israeli Couscous with Mushrooms, Spring Onions, and Asparagus

  1. are spring onions the same thing as scallions?

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