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Israeli Couscous with Aspargus and Mushrooms

Original recipe from The Good Cook
kept bysimbakins
recipe by
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Ingredients: 

4 quarts water
salt
2 cups Israeli couscous
3 tablespoons olive oil
1 medium shallot, peeled and finely chopped
1 small garlic clove, peeled and finely chopped
2 large white mushrooms, sliced thinly lengthwise
4 to 5 shiitake mushrooms, stems removed and caps thinly sliced
2 to 3 fresh morel mushrooms, halved lengthwise, then cut crosswise into 1/4 inch slices
1/2 pound medium asparagus, trimmed, peeled, and cut into 1 inch sections
1/2 cup vegetable stock
1/4 cup dry white vermouth
freshly ground black pepper
3 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh parsely

  1. Bring water to a boil, Add 1/1/2 tablespoon salt; add couscous. Let boil rapidly for 7 minutes or until almost ready. Drain and rinse thouroughly under cold water. Leave in a colander.
  2. Put olive oil in a frying pan (preferably nonstick) and set over high heat. Add shallot and garlic, stir for 20 seconds.
  3. Add mushrooms and stir rapidly for 1 minute.
  4. Add asparagus and stir for 30 seconds.
  5. Add stock, vermouth, and 1/8 teaspoon salt.
  6. Bring to a boil, cover, and keep cooking on high heat for 2 1/2 minutes.
  7. Put in couscous and cook, uncovered, for another 2 1/2 minutes on high heat, stirring frequently. Then, turn off heat.
  8. Taste to see if you need to add more salt.
  9. Add black pepper, cheese, and parsley.
  10. Serve immediately.

 

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