israeli couscous with mushrooms and jarlsberg

israeli couscous with mushrooms and jarlsberg

Categories: Grains and Pasta, Veggies and Sides, Posted by Sandy Bergsten


1 cup Israeli couscous

1 ¼ cups chicken broth

½ tsp salt

2 Tbsp butter, divided

8 oz shitake mushrooms, stemmed and sliced

¼ cup jarlsberg cheese dip



Bring chicken broth, one-tablespoon butter, and the ½ teaspoon salt to a boil. Add the Israeli couscous. Stir, cover and reduce the heat to medium-low. Simmer for 8-10 minutes, stirring occasionally.

Meanwhile sauté the mushrooms in one-tablespoon butter over medium heat until the mushrooms shed their liquid and begin to brown on the edges. Set aside.

When the couscous is al dente remove from the heat, stir in the jarlsberg dip and the sautéed mushrooms. Either serve immediately or let cool to room temperature, cover and refrigerate. The couscous can be made several hours ahead of time. Warm gently in a 50% power microwave stirring frequently until heated through.

Note: if you cannot find jarlsberg dip substitute ¼ cup grated jarlsberg, imported swiss, or gruyere cheese and when you sauté the mushrooms add one small finely chopped shallot.

Serves 4

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