Risotto-Style Jerusalem Couscous

with Porcini Mushrooms, Zucchini & Cherry Tomatoes

Cooking time

35 minutes

Servings

2 / 4

Calories

637 /serving

In this clever spin on a classic Italian risotto, we’ve replaced rice with multi-coloured Jerusalem couscous and subbed in mushroom stock for the traditional chicken broth. We’re letting our creative juices flow by adding porcini mushrooms, sautéed zucchini and fresh cherry tomatoes. Because we would never mess with a good thing, we’ve got a generous helping of Romano cheese, but then we are upping the ante once again with soft-boiled eggs and a salted thyme garnish. Out of the every day, in the most delicious way!

We will send you:

  • 225g Cherry tomatoes
  • 2 Garlic cloves
  • 1 Shallot
  • 2 Zucchinis
  • 1 Bunch of thyme
  • 1 Bunch of basil
  • 165g Multicolor Jerusalem couscous
  • 7g Dried porcini mushrooms
  • 56g Romano
  • You will need:

    Medium pot
    Slotted spoon
    Large pan
    Salt & pepper
    Olive oil
    2 Eggs
    Total Fat
    18 g
    Saturated Fat
    6 g
    Sodium
    327 mg
    Total Carbs
    77 g
    Sugars
    9 g
    Protein
    37 g
    Fibres
    16 g
    Preparation
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    Soak the porcini & cook the eggs
    Bring a medium pot of salted water to a boil. In a bowl, cover the porcini with ¼ cup of hot tap water (double for 4 portions); let soak until ready to use. Fill a bowl with ice water. Carefully lower the eggs into the pot of boiling water; cover and cook on high for 6 minutes (for soft-boiled) or 10 minutes (for hard-boiled). With a slotted spoon, transfer the eggs to the ice water to cool. Once cool, peel the eggs carefully.
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    Prep & cook the zucchini
    While the eggs cook, cut off and discard the ends off the zucchini; cut in half lengthwise and then into ¼-inch-thick half-moons. Peel and mince the shallot and garlic; set aside. In a large pan, heat a drizzle of oil on medium-high. Working in batches if necessary, add the zucchini to the pan and cook, 2 to 3 minutes per side, until lightly browned and just tender. Transfer to a plate and reserve the pan.
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    Cook the couscous
    In the same pan, add a drizzle of oil and heat on medium-high. Add the shallots and garlic and cook, 2 to 3 minutes, until fragrant. Add the couscous and stir to coat with the oil. Add the porcini along with the soaking liquid, leaving behind any grit. Add 2 ½ cups of water, season with salt and bring to a boil, stirring frequently (double for 4 portions). Reduce to a simmer and cook until the couscous is tender and the liquid is absorbed, 8 to 10 minutes.
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    Mise en place
    While the couscous cooks, cut the cherry tomatoes in half. Strip the basil leaves off the stems; coarsely chop the leaves. Pick the thyme leaves of the stems. In a small bowl, combine the thyme leaves and ½ tsp of salt (double for 4 portions); stir to combine.
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    Finish the risotto
    When the couscous is tender, remove the pan from the heat. Add the cooked zucchini, cherry tomatoes, basil and Romano cheese; season with S&P to taste.
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    Plate your dish
    Divide the couscous risotto between your plates. Cut the eggs in half and arrange them on top. Sprinkle with as much of the salt-thyme mixture as you’d like and serve. Bon appétit!