A stack of recipes sits on my kitchen table waiting to be vetted. Some of them I intend to make as written while others simply serve as inspiration. A stroll or rather a scroll through Pinterest for ideas adds even more to my to-make list, while also serving as the ultimate means of procrastinating more important things like paperwork or laundry, my least favorite activity on this earth!
One of the recipes in that large stack served as inspiration for today’s post. It fulfills three objectives. First, it will serve as another quick and easy dinner for weeknights like Orange Sesame Chicken that many of you have told me you enjoyed! Second, it satisfies the Primavera theme I have been hoping to incorporate in a post before we move onto the next season, Estate in just a month. Lastly, it is vegetarian, except for the chicken broth which can be easily swapped out with vegetable stock. Since so many people in my life are drastically reducing or eliminating their meat consumption, I assume it’s the same for you and this recipe could be handy.
My inspiration recipe can be found here, but I really wanted to make the dish my own. I actually never made the inspiration dish, but rather stored it in my brain until it came to me how to make it just a touch different. The combination of asparagus and mushrooms has always been one of my favorites, but I didn’t want to use traditional pasta. And then I happened to make a different dish with one of my pantry staples, Israeli couscous and I wondered if I could adapt the inspiration recipe using the couscous instead. I usually purchase this tiny pearl shaped pasta at the Armenian markets were you can also find a whole wheat variety. At WF, it is referred to as Middle East couscous in the bulk aisle…
When I think about a recipe, it often ruminates in my head for awhile until I figure out what is going to make my inspiration dish even better. In this case and in addition to using the Israeli couscous, I thought a little butter, some toasted pine nuts, more cheese, more vegetables and a different herb would give it the flavor profile I was looking for…
I woke up one morning and said this recipe has got to move out of my head today because it was driving me crazy, not having found an opportunity to make it. It got the thumbs up from my husband, although the first time I made it I used peas which he has a still unexplained aversion to for some reason. I have since made it with edamame which he prefers and adds some protein which is great for a vegetarian meal. You can use either…
I happen to have 3 good friends who have children who are vegetarian like mine so I asked if they might test the recipe for me. I got some feedback on a few things that I have adjusted, but it was unanimously a keeper for my testers. One said it reminded them of a risotto and I agree. Hopefully it will work for you too if you try it…
Leeks are wilted in a mixture of butter and olive oil. Mushrooms (button or wild) are added and cooked until brown. The couscous goes in with the asparagus, edamame (or peas) and chicken broth (or vegetable broth) and simmered until the pasta is cooked but still has some bite. Off the heat, a touch of cream is added to give the dish a luxurious mouthfeel, along with lemon juice and zest, Parmesan cheese, basil and toasted pine nuts which add dimension to the flavor of the dish and some texture. You should feel free to swap out the vegetables for things you prefer. Broccoli and string beans would be nice too. You could always add some sliced grilled chicken, shrimp or flank steak if you weren’t sticking with the vegetarian option…
Here is my friend, Jane’s version. She was kind enough to send me a photo of her finished dish!
Easy and quick. Thank you to Nicole, Jane and Ellen for being my recipe testers this time! If you make the dish, please remember to come back to the post and add a comment!
Would you like to be a recipe tester for The Kitchen Scout? Leave me a message in the comments and then please send me an email at info@thekitchenscout.com with your contact info!
See you next week!
One Year Ago: Grilled Asparagus & Beet Salad
Two Years Ago: Review of T.W. Food in Cambridge, Massachusetts
Israeli Couscous Primavera is ready to eat in about 20 minutes and is an easy one pot meal to prepare. You can change up the vegetables with other sturdy varieties such as broccoli, green beans and carrots (small dice and cooked a bit first like the mushrooms). Enjoy.
Ingredients
- 1 1/2 Tablespoons unsalted butter
- 1 1/2 Tablespoons olive oil
- 1 leek, trimmed and cleaned, sliced into half moons (white and light green parts only)
- 8 ounces mushrooms (button or wild), dirt removed, stemmed and sliced
- 3 garlic cloves, minced
- 1 pound thick asparagus, trimmed and sliced on the diagonal (about 2 cups)
- 1 cup frozen edamame or peas, thawed
- 1 1/2 cups Israeli couscous
- 3 cups low-sodium chicken broth or vegetable stock
- 3 ounces heavy cream
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- 1/4 cup toasted pine nuts
- 1/2 cup finely grated Parmigiano Reggiano cheese, plus more for garnish
- 1/2 cup freshly sliced basil, plus more for garnish
Instructions
- In a 10-inch skillet, melt the butter with the olive oil over medium heat. Add the leeks and a sprinkling of salt and saute until just wilted. Add the mushrooms and get them moving around in the pan. Saute until nicely browned. Add the garlic and saute for just one minute to release its flavors. Add the couscous and stir until coated with the fat and vegetables in the pan. Add the asparagus and edamame and stir. Add the broth and bring the mixture to a rapid boil. Turn down the heat and simmer on low uncovered until the couscous has cooked and the liquid has evaporated, about 8 minutes or so.
- Turn off the heat and add the heavy cream and stir, allowing it to be absorbed by the hot couscous but still remain creamy (you can add more if you would like it looser).
- Finish with lemon zest, lemon juice, pine nuts, cheese and fresh basil.
- Season with 1 teaspoon of kosher salt (if you don't use "low sodium" chicken broth, add less salt) and freshly ground pepper to taste.
- Garnish with additional cheese and basil. Serve immediately.
This is SO good! I just made it tonight. It’s delicious. Thank you, Val!
I am so glad you enjoyed it, Laura!! xo
You really did make this dish your own, and I love that you used Israeli couscous! This is such a beautiful dish!
Thank you so much, Marcie and thank you for the inspiration!
oops, ignore that “inflammation?”
Hi Ann! I think I would cook the recipe without the couscous and just a splash of chicken broth to get the vegetables tender. I would cook off the quinoa separately and then add it into the vegetables with the cream, and remaining ingredients. Of course you can try to just substitute it in but I am not sure of the results. If you try that, make sure the quinoa-broth ratio is correct! I hope that helps.
Val, I love these flavors. Do you think I could use quinoa instead of the cpus cous as we eat gluten free? inflammation?
Val, Gorgeous, seasonal and looks delish. Can’t wait to try but also my vegan daughter would love this if I can just substitute : veg broth maybe cashew milk( creamiest nut milk) and nutritional yeast ( remarkably cheesy tasting). I’ll let you know how the vegan version goes !
Oh that sounds really great, Pam and I’d love to know how it works out. I think the veg broth may work better than the cashew milk for cooking the couscous, but then add some of it in place of the heavy cream?