Israeli Couscous Risotto With Shiitakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups low sodium vegetable broth
• 2 tablespoons olive oil, divided
• 6 ounces shiitake mushrooms, sliced (about 2 cups)
• 1 poblano chile, diced (about 1/4 cup)
• 2 shallots, minced (about 1/4 cup)
• 1 carrot, diced (about 1/2 cup)
• 1 (8 7/8 ounce) box israeli couscous
• 1/2 peas
• 3 tablespoons chives, chopped
• 2 tablespoons fresh tarragon, chopped

Recipe

• 1 bring broth and 4 cups water to a boil in saucepan. reduce heat to low.
• 2 heat 1 tbs. oil in large saucepan over medium heat. add mushrooms and poblano, and sauté 5 minutes, or until mushrooms have released their juices. transfer to plate, and set aside.
• 3 heat remaining 1 tbs. oil in same pan over medium heat. add shallots, and sauté 2 minutes, or until soft.
• 4 add carrot, and sauté 3 minutes more. add couscous, and cook 3 minutes, or until lightly browned, stirring constantly.
• 5 stir 1/4 cup broth mixture into couscous mixture. reduce heat to medium low. add 1/4 cup more liquid, and cook until liquid has been absorbed.
• 6 continue adding liquid, cooking and stirring 12 minutes, or until couscous is tender and all liquid has been used.
• 7 add peas and reserved mushroom mixture, and cook 2 minutes more, or until peas are heated through.
• 8 stir in 3 tbs. chives and tarragon, and season with salt and pepper. serve garnished with remaining chives.