Israeli Couscous with Peas, Shitakes and Sweet Potato Sauce
2016-04-07 16:10:16
Serves 4
Such a creative concept to make a vegetable couscous adorned with a sauce made from sweet potatoes! I just love Sara:)
Ingredients
- 1 medium sweet potato
- 4 tablespoons unsalted butter
- 2 1/4- 2 1/2 cups vegetable or chicken stock
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 4 oz shitake mushrooms (or any kind you prefer), stemmed and sliced
- 1 cup Israeli couscous
- 1 cup blanched fresh green peas
- Kosher salt and freshly ground pepper to taste
- 4 large fresh sage leaves, chopped
- Freshly grated Parmesan cheese
Instructions
- Peel the sweet potato and grate in a food processor, using the shredding disc or grate by hand. In a medium saucepan, melt 1 tablespoon of the butter over medium heat. Add the grated sweet potato and cook for about 3 minutes, stirring. Add 3/4 cup of the stock and cover the pan. Let simmer for 10 minutes, until the sweet potato is tender. Cool slightly and transfer the mixture back to the food processor fitted with the chopping blade (or to a blender) and puree till smooth. Set aside.
- Using a large saucepan, melt 2 tablespoons of the butter over medium heat. Lower the flame to medium-low and add the onion. Cook for about 5 minutes or until onion as softened. Then add the garlic and cook for about 1 more minute.
- Add in the remaining 1 tablespoon of butter and the mushrooms and cook for about 5 more minutes, stirring every now and then, until the mushrooms are barely tender.
- Add the couscous to the pan and cook for 1 minute, stirring constantly to toast it. Add 1 1/2 cups stock and bring the mixture to a boil over high heat. Then turn the heat down to medium-low, cover the pan and allow it to simmer for 10 minutes, until tender.
- Add in the sweet potato sauce and the peas. Cook only until heated through, adding more stock if needed to make the texture more creamy. Season with salt and pepper to taste. Top with chopped sage and Parmesan cheese.
Adapted from Everyday Family Dinners
Adapted from Everyday Family Dinners
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