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Organic Risotto-Style Couscous
Try this delicious couscous recipe as a lighter alternative to traditional mushroom risotto!
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Course
Main Course
Cuisine
Grains / Lentils, Risotto
Servings
4
people
Ingredients
1x
2x
3x
2
cups
Fresh Express Organic Baby Kale
1 1/4
cups
water
8
ounces
organic wild mushrooms
cleaned and sliced
Organic olive oil cooking spray
1
cup
organic or natural Israeli couscous
2
organic garlic cloves
chopped
1
Tablespoon
organic butter
1/4
cup
organic feta cheese
1/2
lemon
zested
1/2
teaspoon
kosher salt
Instructions
In a medium saucepan, bring water to a boil.
While water is coming to a boil, spray a nonstick pan with cooking spray and heat pan over a medium flame.
Add mushrooms and kale, and cook appx 8-10 minutes until mushrooms are soft and kale is wilted. Set aside.
When water is boiling, add butter, garlic and couscous. Put lid on pot and reduce to a simmer. Cook for 8-10 minutes.
Turn the heat off and add mushrooms, kale, feta and salt.
Toss well and portion into serving bowls. Garnish with lemon zest.
Keywords
Entrees, Kale, Organic, Plant-based, Regional & Ethnic