Israeli Couscous with Kale and Mushrooms
Pearl pasta with lots of sautéed mushrooms and healthy greens. A main-course dish.
Servings: 4
Ingredients
- 2 cups vegetable broth divided
- 1 bay leaf
- 1 cup Israeli couscous
- 5 cups sliced mushrooms button or cremini
- 6 cups chopped kale
- 3 cloves garlic minced
- 1 Tbs tamari
- 1 Tbs nutritional yeast
- 1 tsp white miso
- 1 Tbs lemon juice
- 1/3 cup chopped walnuts toasted
- 1/8 tsp black pepper
Instructions
- In a medium pot, add 1½ cups vegetable stock, bay leaf, and couscous. Bring to a boil, then immediately reduce heat to low and simmer, covered, for 10-15 minutes, or until couscous is tender and liquid is absorbed. Remove from heat and fluff with a fork.
- While couscous is cooking, in a large saucepan, heat ¼ cup of vegetable stock over medium-high heat. Add mushrooms and cook, stirring occasionally, for 5 minutes, or until tender. Add kale, garlic, tamari, nutritional yeast, and remaining ¼ cup of vegetable stock. Stir to combine. Reduce heat to medium and cook an additional 3-4 minutes, or until kale is wilted and tender.
- Add cooked couscous to mushroom and kale mixture. Add in miso, lemon juice, toasted walnuts, and black pepper; stir until combined. Serve hot or at room temperature.
