You know that awesome place called Lemonade!? Guess what..they have a cookbook! And I was too cheap to buy it, so I looked around Pinterest and came across this gem: the copycat recipe for their Israeli couscous.
Who needs to pay 8 bucks for a tiny scoop of this stuff, when you can pay 8 bucks and have enough to serve like 5 people?!
I have others that will be posted as well!
The recipe is pretty spot on..I mean, it tastes like pretty similar if not identical. And best part, this recipe is super quick, a great lunch prep for the week, and is super delicious! And it has truffle infused olive oil, from Trader Joe’s (not sure if it’s still in stock right now :/) because who has enough dough to buy legit truffle oil? I made it the first time without the truffle olive oil, and it was still good! So don’t worry, you can always leave it out. Adding it, though, makes it even better!
Here’s the link for the cookbook if you’re interested!
Lemonades’ Israeli Couscous
3/4 poud assorted wild mushrooms (crimini, shitake, oyster, etc) wiped of grit, stemmed & sliced
2 tablespoons olive oil
Freshly ground black pepper
1 cup Israeli couscous
1 cup vegetable broth or water
1/2 – 3/4 cup Lemon-Truffle vinaigrette (to your discretion)
1/2 cup shaved Parmesan cheese
1/4 cup coarsely chopped fresh parsley
Preheat the oven to 400 degrees F.
Put the mushrooms on a large baking pan, dirzzle with the oil, toss to coat and spread out in a single layer. Seasons generously with salt and pepper. Roast, shaking the pan from tie to time, until the mushrooms lose thier moisture, shrink and begin to brown, 15 to 20 minutes. Transfer the mushrooms to a mixing bowl and set aside to cool. The mushrooms can easily be prepared in advance, covered and refrigerated.
To prepare the couscous, place a large dry skillet over medium-low heat. Toast the couscous, stirring frequently, until it smells nutty and is golden-brown, about 5 minutes. Pour in the broth, cover and simmer until the couscous is just tender, 10 to 12 minutes. Set the couscous aside to cool. The couscous can easily be prepared in advance, covered and refrigerated.
When ready to prepare the dish, in a large mixing bowl, combine the cooked, cooled mushrooms, couscous, vinaigrette, cheese and parsley. Season with salt and pepper, and toss to combine.
Juice of 2 lemons
3/4 cup canola oil
2 tablespoons extra-virgin olive oil + 1/4 teaspoon white truffle oil OR 2 tbsp of Truffle infused olive oil (mine was from TJ’s) OR you can leave out the truffle oil if you really can’t get a hold of it
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
In a small mixing bowl or mason jar, combine the lemon juice, canola, olive and truffle oils; season with salt and pepper. Whisk or shake to blend. Keep any leftover vinaigrette covered in the refrigerator for up to one week.
Makes 1 cup