You are|Are|Again} looking for idea recipes mushroom couscous risotto that are appetizing? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious mushroom couscous risotto should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of mushroom couscous risotto, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want to prepare mushroom couscous risotto delicious home, because as long as you know the trick, this dish is can be treat special.

Ingredients and seasonings used in prepare

1. Prepare 50 g couscous / 2 oz.
2. Prepare 75 g button mushrooms (quartered) / 2½ oz.
3. Take 75 g onion (chopped) / 2½ oz.
4. Use 50 g peas (frozen) / 2 oz.
5. Take 1 clove garlic (finely chopped)
6. Use 450 ml chicken stock / 15 fl. oz.

Add the couscous and saute for a minute or two longer. Add the garlic and cook, stirring, until fragrant. Add the wine and cook, stirring, until evaporated. Add contents of one packet and mix well.

How to cook Mushroom Couscous Risotto:

1. Bring the stock to a gentle simmer in a pouring pan.
2. Soften the onion in a microwave for 1 minute.
3. Spray a deep fry pan with Spray2cook and when the Spray to cook is bubbling add the garlic. As the garlic scents the air add the mushroom, onion and peas. Fry for 2 minutes.
4. Add the couscous and just enough stock to cover the ingredients in the pan. Bring to the boil and cook at a simmer for 10 minutes. Add stock as the pan begins to dry to again cover the contents. There should be more stock than is needed but is more is required use plain boiling water.
5. Half way through the cooking time season to taste with ground pepper. As the cooking time nears completion allow the couscous to become drier (but still moist) to taste.
6. Serve the Mushroom Couscous Risotto in a warmed bowl.
7. Done and ready to serve!

Combine the Israeli couscous and water in a saucepan over medium heat, bring it to a simmer, continue to simmer until you use up the liquid. Heat olive oil in a saucepan, add in the garlic, then toss in the mushrooms, and cook until the moisture evaporates. Once your Israeli couscous is lightly toasted, add about half of the vegetable broth and bring to a simmer. Allow to cook for about two to three minutes, stirring occasionally, then add in the other half of the vegetable broth. Best of all, it doesn't require the constant stirring that regular risotto does!

how ? Easy isn’t it? That’s the make mushroom couscous risotto that you practice at home. Congratulations enjoy