Recipe: Israeli Couscous with Wild Mushrooms, Roasted Fennel, Beets, French Feta and Lemon Oil

Peter Dolkas
Recipe and catering courtesy of Urban Palate. Ingredients: 2 cups israeli couscous - cooked per package instructions ½ lb shiitake mushrooms - roughly chopped ½ lb cremini mushrooms - roughly chopped 1 bulb fennel - julienned and roasted until tender - save tops for garnish ½ lb chioga beets - roast until tender, peel and cube in medium dice ½ lb French feta - cubed in medium dice ¼ cup extra virgin olive oil zest and juice of one lemon salt and pepper to taste Directions: Sauté mushrooms with 1 tbsp extra virgin olive oil and a pinch of salt and pepper. Let cool. Mix all ingredients and let sit for 30 minutes before serving to allow flavors to combine. For more great recipes check out the picnic we went on.

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